Sourdough Bread
A classic sourdough bread recipe that produces a tangy and chewy loaf with a crispy crust. Perfect for toast or sandwiches.
Equipment
- 1 Dutch oven
- 1 Baking stone
Ingredients
- 1 cup active sourdough starter - 100% hydration
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons salt
- 1 cup lukewarm water
Instructions
- In a large bowl, combine the sourdough starter, water, and flours. Mix until well combined.
- Cover the bowl with a clean kitchen towel and let it sit at room temperature for 30 minutes.
- Add salt to the dough and knead for 10-15 minutes until smooth and elastic.
- Shape the dough into a ball and place it in a floured proofing basket. Cover and let it rise for 8-12 hours in the refrigerator.
- Preheat the oven to 450°F (230°C). Place a Dutch oven with a lid in the oven to preheat.
- Carefully transfer the risen dough to the hot Dutch oven. Score the bread with a sharp knife, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 10 minutes until the bread is golden brown.
- Cool the bread on a wire rack before slicing and serving.
Notes
For variations, you can add seeds or nuts to the dough for extra flavor and texture.
Tip: Make sure to feed your sourdough starter regularly to keep it healthy and active.