Baking

Crusty Sourdough Loaf

Name: Crusty Sourdough Loaf
Total time: 24h
Yield: 8 servings
Cuisine: France
Ingredients: 500g bread flour; 350g water (70% hydration); 100g active sourdough starter; 10g salt

An open-crumb country loaf built on a lively starter, long fermentation and a hot Dutch oven.

24h 8 servings Hard

Ingredients

• 500g bread flour
• 350g water (70% hydration)
• 100g active sourdough starter
• 10g salt

Method

Step 1 of 617%

Mix flour and water, autolyse 1 hour.

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1
Mix flour and water, autolyse 1 hour.
2
Add starter and salt, mix to incorporate. Bulk ferment 4-6 hours with stretch-and-folds every 30 minutes.
3
Shape into a tight boule, cold-proof overnight in a banneton.
4
Preheat Dutch oven to 250°C. Score the cold dough.
5
Bake covered 20 minutes, uncovered 25 minutes until deep amber.
6
Cool fully on a rack before slicing.