Sourdough Bread
This beginner-friendly method was developed after extensive research and weekly baking practice, incorporating techniques from professional sourdough cookbooks to balance manageable handling with quality results.
Ingredients
- 200g all-purpose flour
- 200g bread flour
- 50g whole wheat flour
- 350g purified water (room temperature)
- 80g active sourdough starter
- 10g kosher salt
- 50/50 blend of rice flour and all-purpose flour (for dusting banneton)
Instructions
Feed starter by removing from refrigerator, discarding all but 1 tablespoon.
Add 50g purified water and 50g all-purpose flour.
Stir, cover, and leave at room temperature overnight.
Mix flours and water; rest 1 hour at room temperature (autolyse).
Prepare warm proofing area (27-32°C).
Stir in starter; proof 30 minutes.
Add salt, mix with hands; proof 30 minutes.
Fold dough; proof 30 minutes.
Fold again; proof 45 minutes.
Gently fold; proof 1 hour 30 minutes.
Pre-shape dough; rest 30 minutes at room temperature.
Shape dough, place in banneton; rest 30 minutes.
Refrigerate overnight.
Preheat Dutch oven at 270°C for 30 minutes.
Score dough; bake 17 minutes covered.
Reduce to 200°C; bake 23 minutes uncovered.
Cool at least 45 minutes before slicing.