Easy Sourdough Bread
Ingredients
The dough
-
4
cups
organic white bread flour
-
2
teaspoons
fine sea salt
-
1 7/8
cups
water
-
90
grams
sourdough starter
Optional additions
-
½
cup
rye flour
-
1
teaspoon
fennel seeds
-
½
teaspoon
caraway seeds
-
1
tablespoon
chia seeds
Instructions
- Feed the sourdough starter in the morning, ensuring it doubles in size within 6 hours.
- In the evening, weigh the bread flour and mix it with salt and optional seeds.
- Mix the starter with water until well combined, then pour it into the flour mixture and stir until a thick dough forms.
- Perform two sets of stretch and folds, resting the dough for 15 minutes between each set.
- Cover the bowl and let the dough proof overnight at room temperature for 8-12 hours.
- In the morning, check the dough for rise and perform the poke test.
- Line a bowl with parchment and transfer the dough into it, shaping as necessary.
- Place the dough in the fridge for 1 hour while preheating the oven to 500°F.
- Score the dough and bake it in a Dutch oven for 20-25 minutes covered, then 10-15 minutes uncovered until golden brown.
- Let the bread cool before slicing and enjoy.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
154
Total fat
1.1g
Total carbohydrates
32.7g
Total protein
6g
Sodium
582.3mg
Cholesterol
0mg
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