Ingredients
- ½ cup active sourdough starter
- 1⅓ cups warm filtered water
- 3½ cups all-purpose flour
- 1½ teaspoons salt
Instructions
- Mix sourdough starter, water, flour, and salt in a large bowl until combined. Cover and rest for 30 minutes (autolyse).
- Stretch and fold dough by pulling edges up and folding over. Rotate bowl and repeat four times. Cover and rest for 30 minutes.
- Repeat stretch-and-fold 3 more times, resting 30 minutes between each.
- Shape dough into a round and place seam-side down in a floured towel-lined bowl. Cover and refrigerate 6–24 hours.
- Preheat oven to 500°F (260°C) with Dutch oven inside for 30 minutes. Reduce temp to 450°F (230°C).
- Turn dough into hot Dutch oven, score top, cover, and bake for 30 minutes.
- Remove lid and bake 15 more minutes until golden brown. Cool on wire rack for at least 1 hour before slicing.
Notes
- Use half whole wheat flour for a heartier loaf (will be denser).
- If no Dutch oven, use any heavy pot with a lid or bake with a steam tray.
- Enhance flavor with herbs, olives, garlic, or seeds during shaping.
- Longer cold fermentation (up to 24 hours) improves flavor and texture.
- Always let bread cool before slicing for best crumb structure.
- Prep Time: 10 minutes (plus 2 hours intermittent folding)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 230mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
