Description
A quick and delicious sourdough bread recipe using more starter for enhanced flavor and texture.
Ingredients
Scale
- 250 g active bubbly sourdough starter
- 1000 g bread flour or all-purpose flour
- 750 g room temperature water
- 20 g fine sea salt
Instructions
- Mix the water and starter: Pour the water into a large mixing bowl. Add the active sourdough starter and stir until well combined.
- Incorporate the flour: Gradually add the flour, mixing until no dry flour remains.
- Autolyse: Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
- Add the salt: Sprinkle the salt over the dough and work it into the mixture.
- Stretch and fold: Perform 4 sets of stretch and folds, one set every 30 minutes over the next 2 hours.
- Bulk fermentation: Cover the dough and leave it at room temperature until jiggly, sticky, and bubbly (3 to 5 hours).
- Divide the dough: Turn the dough onto an unfloured surface and divide it into two equal pieces.
- Shape the loaves: Carefully shape each piece into a round loaf.
- Proof: Let the loaves rest at room temperature for 1 hour.
- Preheat the Dutch oven: Preheat to 475°F (245°C) for 45 to 60 minutes.
- Score and bake: Gently flip a loaf onto parchment paper, score the top, and bake covered for 30 minutes.
- Lower the temperature: Remove the lid and bake for an additional 8 minutes at 450°F (232°C).
- Cool: Transfer the loaves to a wire rack and let them cool for at least 1 hour.
Notes
Ensure your starter is bubbly and active before use. You can also shape the dough and refrigerate it overnight for more complex flavors.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 0g
- Sodium: 100mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sourdough, bread, baking, homemade, quick sourdough