Baking
Crusty Sourdough Loaf
An open-crumb country loaf built on a lively starter, long fermentation and a hot Dutch oven.
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24h 8 servings Hard
Ingredients
- • 500g bread flour
- • 350g water (70% hydration)
- • 100g active sourdough starter
- • 10g salt
Method
- 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.