Classic Sourdough Bread
A tangy, chewy sourdough with a crisp crust. Built on a simple 75% hydration dough with an overnight cold retard for deep flavour.
Utensils
Ingredients
- Bread flour450 g
- Whole wheat flour50 g
- Water (room temp)375 g
- Active sourdough starter100 g
- Fine sea salt10 g
Instructions
- 1
Mix flour and 340 g of the water. Rest 30 minutes (autolyse).
30 min
- 2
Add starter and remaining water. Squeeze through fingers until fully combined.
5 min
- 3
Add salt. Fold and squeeze until incorporated. Rest 30 minutes.
30 min
- 4
Perform 4 sets of stretch-and-folds every 30 minutes over 2 hours.
120 min
- 5
Shape into a boule, place seam-side up in a floured banneton, cover and refrigerate overnight (8–14 h).
4°C
- 6
Preheat oven with Dutch oven inside at 230 °C for 1 hour.
60 min · 230°C
- 7
Score the cold dough, lower into Dutch oven lid-on and bake 20 minutes.
20 min · 230°C
- 8
Remove lid and bake a further 25 minutes until deep brown. Cool on a wire rack for at least 1 hour before slicing.
25 min · 230°C