4Measure out your active sourdough starter into a medium mixing bowl.
5Measure out your active sourdough starter into a medium mixing bowl.
6Measure out your active sourdough starter into a medium mixing bowl.
7Add the water, and stir well with a fork to combine well.
8Add the water, and stir well with a fork to combine well.
9Add the water, and stir well with a fork to combine well.
10Add the flour and salt, and use the fork to combine the mixture well.
11Add the flour and salt, and use the fork to combine the mixture well.
12Add the flour and salt, and use the fork to combine the mixture well.
13Cover the bowl with a damp kitchen towel, and let rest for 1 hour at room temperature.
14Cover the bowl with a damp kitchen towel, and let rest for 1 hour at room temperature.
15Cover the bowl with a damp kitchen towel, and let rest for 1 hour at room temperature.
16Gently fold the dough edges into the center until it forms a ball.
17Gently fold the dough edges into the center until it forms a ball.
18Gently fold the dough edges into the center until it forms a ball.
19Cover the bread dough with a damp kitchen towel and let it rise for 8-10 hours or overnight.
20Cover the bread dough with a damp kitchen towel and let it rise for 8-10 hours or overnight.
21Cover the bread dough with a damp kitchen towel and let it rise for 8-10 hours or overnight.
22Transfer the risen dough onto parchment paper, score the top, and place it in a preheated Dutch oven.
23Transfer the risen dough onto parchment paper, score the top, and place it in a preheated Dutch oven.
24Transfer the risen dough onto parchment paper, score the top, and place it in a preheated Dutch oven.
25Bake covered for 30 minutes, then uncovered for 20-30 minutes.
26Bake covered for 30 minutes, then uncovered for 20-30 minutes.
27Bake covered for 30 minutes, then uncovered for 20-30 minutes.
28Once baked, let the bread cool on a wire rack for 1 hour before slicing.
29Once baked, let the bread cool on a wire rack for 1 hour before slicing.
30Once baked, let the bread cool on a wire rack for 1 hour before slicing.
31Serve fresh or store leftovers for later use
32Serve fresh or store leftovers for later use
33Serve fresh or store leftovers for later use
Ingredients
50 grams active sourdough starter
50 grams active sourdough starter
50 grams active sourdough starter
350 grams warm water
350 grams warm water
350 grams warm water
500 grams all-purpose or bread flour
500 grams all-purpose or bread flour
500 grams all-purpose or bread flour
10 grams salt
10 grams salt
10 grams salt
Equipment
medium mixing bowlwire rackpaper towelsDutch ovenbread proofing basketlamekitchen towelA bowl and fork to mix the doughA dish towel to cover the bowl withParchment paper for moving the bread to the panAn oven-safe pan with a lidA sharp or serrated knife to score the topA scale for more accurate measuringA Dutch oven with a lid for bakingA bread-proofing basketA lame (or razor blade on a stick)
Tips
Ensure your sourdough starter is at its peak before using it in the recipe. Feed it the morning before or at least a 2 hours prior to making the dough.
Scoring the top of the dough allows for controlled expansion during baking.
Let the bread cool on a wire rack for at least 1 hour before slicing and serving.
If the bottom crust is too dark, try lowering your oven temperature by 25 degrees.
See the sections above for troubleshooting tips such as making your bread more or less sour, fixing any wet dough issues, and even tips for storing homemade sourdough bread!