I have tried many and most are super complicated and take forever! This is mine that I have tweaked over the years.
Ingredients
- 1 cup active sourdough starter (fed and bubbly)
- 1 1/2 cups water, at room temperature
- 4 cups all-purpose flour or bread flour
- 2 tsp salt
Instructions
- Mix the Dough:
In a large bowl, combine the sourdough starter and water. Stir in the flour and salt until a rough dough forms. Cover the bowl with a damp cloth and let it rest for 30 minutes. - Stretch and Fold:
After 30 minutes, gently stretch and fold the dough in the bowl. Repeat this process every 30 minutes for a total of 4 times. This helps develop gluten without kneading. - Bulk Fermentation:
Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until it has doubled in size. For best results, you can let it rise overnight in the fridge (8-12 hours). - Shape the Dough:
Transfer the dough to a floured surface, gently shape it into a round, and place it seam-side down on a floured parchment sheet. Cover with a cloth and let it rest for 30-60 minutes. - Preheat the Oven:
While the dough rests, preheat your oven to 450°F (230°C) with a Dutch oven inside. - Score and Bake:
Use a sharp knife or bread lame to score the top of the dough (make a shallow cut). Carefully place the dough (with parchment) into the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for another 20-25 minutes, until golden brown. - Cool and Enjoy:
Let the bread cool completely before slicing for the best texture.
Enjoy your homemade sourdough bread! 🥖
