Description
A simple recipe for making sourdough bread without bulk fermentation, utilizing a cold fermentation process for enhanced flavor and texture.
Ingredients
Scale
- 500g King Arthur Bread Flour
- 100g active sourdough starter (fed and bubbly)
- 350g water, room temperature
- 15g salt
Instructions
- Mix the flour, water, and sourdough starter in a large bowl and let it rest for 1 hour.
- Add salt and perform stretch and folds every 30 minutes for 2 hours.
- Transfer to a lightly oiled container and refrigerate for 36 to 48 hours.
- Shape the dough into a loaf and rest for 30 minutes.
- Final shape and proof the dough in a banneton or fridge for 10 to 24 hours.
- Preheat the oven with a Dutch oven to 450°F (232°C) for 45 minutes.
- Bake the dough covered for 25 minutes, then uncover, spritz with water, reduce temperature to 400°F (204°C), and bake for an additional 35 minutes.
Notes
- Using King Arthur Bread Flour improves the bread’s texture.
- Allowing for a cold fermentation develops flavor.
- A Dutch oven is essential for achieving a good crust.
- Prep Time: 60 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0.2g
- Sodium: 300mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg