Fresh-Baked Sourdough Bread Recipe
Prep Time:
30 hours, 30 minutes
Cook Time:
30 minutes
Servings:
2 Loaves
Ingredients
  • 850 grams bread flour or white unbleached flour (11-13% protein content), divided
  • 578 grams water, divided
  • 16 grams kosher salt
  • 18 grams ripe sourdough starter
Directions
  1. Refresh your starter on the morning you wish to begin the recipe. Leave it covered at room temperature for 12 hours.
  2. Build leaven with ripe starter and 170 grams each of flour and water. Leave it covered at room temperature for 10 hours.
  3. Mix the remaining flour and water together in a separate bowl. Let it rest, covered, at room temperature for 30 minutes.
  4. Add the leaven to the flour and water mixture. Let it rest for 2 ½ hours.
  5. Add the salt and thoroughly mix it into the dough. Let the dough rest for 3 hours, incorporating the stretch and fold technique every hour. The dough should be firm, aerated, and increased in volume by about 60%.
  6. Turn the dough onto a lightly floured cutting board. Divide it into 2 portions and let them rest, covered for 30 minutes.
  7. Shape the balls of dough into rounds and transfer them into a brotform proofing basket or a bowl lined with a floured dishcloth. Let them rest, covered, for 2 hours at room temperature, or overnight in the refrigerator. The dough should be light and airy but springs back when touched.
  8. Set the oven to 450 F 30 minutes prior to baking. Place a large Dutch oven in the oven to preheat.
  9. Working one at a time, turn out the dough balls into the preheated Dutch oven and make a 2-3 inch slash on top using a sharp knife or bread lame.
  10. Cover the Dutch oven and bake until the dough is pale, shiny, and visibly risen — about 20 minutes. Remove the lid and continue baking until the loaf reaches a deep, golden brown and the internal temperature reaches 205 F, about 10 more minutes.
  11. Let cool for 1 hour before slicing and serving.