Printable Recipe
Sourdough Bread made from scratch
Sourdough Bread made from scratch — Test starter by dropping a spoonful in water; if it floats, it's ready. — vegetarian
Cook time
4 hr
Yield
1
Ingredients
6
Steps
16
Filed under: dinner, vegetarian, baking, bread.
Source channel: KITCHENTOOL
Key ingredients
active sourdough starter, room temperature water, bread flour, flour for dusting.
Ingredients
- 100g active sourdough starter
- 1.5 cups room temperature water
- 500g bread flour
- 0.5 tbsp salt
- 1 tsp water (for salt mixing)
- flour for dusting
Method
- Test starter by dropping a spoonful in water; if it floats, it's ready.
- Mix 100g starter with 1.5 cups water.
- Add 500g bread flour and mix until shaggy.
- Cover and rest for 30 minutes.
- Add 0.5 tbsp salt and about 1 tsp water; fold into dough.
- Cover and rest for 30 minutes.
- Perform stretch and folds every 30 minutes twice.
- Do coil folds and cover; let bulk rise until doubled, about 4 hours.
- Lightly flour surface and fold dough sides over itself to shape.
- Place dough in bowl, cover, reshape after 20 minutes.
- Shape dough again, dust with flour, place in basket, cover.
- Cold ferment in refrigerator for 12 hours.
- Preheat oven to 450°F.
- Sprinkle flour on top and score dough with design.
- Bake covered for 25 minutes, then uncovered for 25 minutes.
- Cool bread on rack for 1 hour before slicing.