Sourdough Bread
A naturally leavened loaf, cold-proofed overnight and baked in a Dutch oven.
24 h · 10 servings
Ingredients
- 1 cup active Sourdough Starter
- 3½ cups Bread Flour
- 1½ cups Warm Water
- 2 tsp Salt
Method
- Combine starter, water, and flour; rest 30 minutes.
- Add salt; stretch and fold every 30 minutes for 2 hours.
- Rise 4–6 hours until doubled.
- Shape, refrigerate overnight in a floured banneton.
- Bake in a Dutch oven at 450°F (230°C) — covered 20 minutes, uncovered 25–30 minutes.
From The Edible Codex · 261 recipes
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