Description
A delightful sourdough bread that requires no bulk fermentation, resulting in a crusty exterior and a chewy, flavorful crumb.
Ingredients
Scale
- 500g Bread Flour
- 350g Water
- 100g Active Sourdough Starter
- 10g Salt
Instructions
- In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains, creating a shaggy dough. Let it rest for 30 minutes to allow the flour to fully hydrate (this step is called autolyse).
- Add the sourdough starter and salt to the dough. Mix until everything is fully incorporated, and the dough is smooth.
- Shape the dough immediately rather than letting it bulk ferment. This simple technique lends itself to a different texture and flavor.
- Cover the dough with a damp cloth for 30-45 minutes to prevent drying.
- Preheat your oven to 450°F (232°C) with the Dutch oven inside.
- Carefully transfer the dough into the hot Dutch oven. Cover it, and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes, or until the crust turns a beautiful golden brown.
- Let the bread cool completely on a wire rack before slicing.
Notes
For enhanced flavor, consider preparing your dough the night before and letting it rest in the refrigerator. Customize by adding herbs or seeds to your preference.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Bread
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough, bread, baking, no-bulk, homemade bread