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Artisan Sourdough Bread
A classic sourdough bread recipe with a crispy crust and a soft, chewy crumb.
Prep: 30 min
Cook: 45 min
Total: 24 hour
Yield: 1 loaf
Ingredients
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
Instructions
- Mix the flour and water and let it rest for 30 minutes (autolyse).
- Add the sourdough starter and salt and mix until well combined.
- Bulk ferment for 4-6 hours, with stretch and folds every 30 minutes for the first 2 hours.
- Shape the dough and place it in a banneton.
- Proof in the refrigerator for 12-18 hours.
- Preheat your oven and Dutch oven to 250°C (480°F).
- Bake the bread in the Dutch oven for 20 minutes with the lid on, then for 25 minutes with the lid off.
- Let it cool completely before slicing.