Description
Learn how to make bakery-style sourdough bread at home with a crisp crust, chewy crumb, and tangy flavor. Easy step-by-step recipe included!
Ingredients
Scale
- 500g bread flour
- 100g whole wheat flour
- 375g water (filtered, room temperature)
- 100g active sourdough starter
- 10g salt
Instructions
- Mix flour and water, rest (autolyse) 1 hour.
- Add starter and salt, fold gently.
- Stretch and fold every 30 minutes for 2–3 hours.
- Bulk ferment until dough doubles in size (4–6 hours).
- Shape into rounds, place in bannetons, refrigerate overnight.
- Preheat Dutch oven to 475°F.
- Score loaves, bake covered 20 minutes, uncovered 25 minutes.
- Cool fully before slicing.
Notes
Feed starter the night before for peak activity.
To enhance sourness, extend fermentation time.
For softer crust, wrap bread in a towel after baking.
Nutrition
- Calories: 120
- Sodium: 180 mg
- Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 2g