Sourdough Bread Recipe
This recipe yields 2 loaves.
Ingredients
- 800g strong white flour (100%)
- 460ml tepid water (58%)
- 320g ripe starter (40%)
- 15g sea salt (2%)
Procedure
Combine all ingredients in a bowl, the turn out onto the counter and knead to window pane. Form into a ball and let proof in a warm place until doubled in size (3-4 hours), stretching and folding every 30 minutes.
Shape into two loaves and let proof overnight in the refrigerator.
Preheat Dutch oven in a 450ºF oven. Gently place the loaf in the preheated Dutch oven, score, and bake covered for 25 minutes before removing the lid and baking an additional 25 minutes.