Simple Sourdough
A straightforward sourdough with a good crust and open crumb.
Prep
30 min (plus overnight bulk)
Cook
45 min
Serves
1
Ingredients
- 450g bread flour
- 325g water (72% hydration)
- 90g active starter
- 9g salt
Method
- Mix flour and water, autolyse 30 minutes. Add starter and salt, incorporate well.
- Do 4 sets of stretch and folds over 2 hours.
- Bulk ferment at room temp until the dough has grown ~75% and is domed on top (6–10 hours depending on temp).
- Shape gently, place in a floured banneton, and cold retard overnight.
- Bake in a Dutch oven: 25 min at 500°F lid on, then 20 min lid off until deep golden brown.