Classic White Sourdough Bread
Ingredients.
- 500g bread flour
- 300g water (plus extra if needed)
- 200g active sourdough starter
- 10g salt
(Can be substituted with spelt flour for a delicious mild spelt loaf)
Instructions.
- Add all of the ingredients to a bowl and mix, allow to rest for 30 minutes.
- Stretch and fold 4 times by turning the bowl a quarter turn each time. Repeat this 3 more times every 30 minutes
- Cover and leave at room temperature for up to 12 hours until almost doubled in size.
- Shape the Dough: Lightly flour your work surface, shape the dough into a boule or batard, leave it to rest (optional) then place it in a floured proofing basket.
- Proofing: Cover and proof the dough for 8-12 hours in the fridge or 2-4 hours at room temperature until it has risen slightly and passes the poke test.
- Bake: Preheat your oven to 230°C (450°F) with a Dutch oven inside or baking tray/stone if you haven't got a Dutch oven. Transfer the dough to the Dutch oven/tray, score the top, and bake covered for 25 minutes. Remove the lid and bake for an additional 25-35 minutes until golden brown.
- Cool: Let the bread cool completely on a wire rack before slicing.
Please note: All recipes are intended as guidance only.
Timings and methods may vary depending on your home environment — including factors such as temperature, humidity, ingredient quantities, and the type of flour used.
Sourdough baking is a personal journey, and I hope you enjoy the process of discovery just as much as the delicious results.
