Description
A simple and delicious no-bulk-fermentation sourdough bread recipe that yields a crispy crust and a soft, tangy interior.
Ingredients
Scale
- 500g bread flour
- 350ml lukewarm water
- 100g sourdough starter
- 10g salt
Instructions
- Combine the bread flour and lukewarm water in a large bowl. Stir until no dry flour remains.
- Add the sourdough starter and salt, mixing until it forms a shaggy dough.
- Cover the bowl with a damp cloth and let it rest for 30 minutes.
- Fold the dough every 30 minutes for a total of 2 hours.
- Transfer the dough to a floured surface and shape it into a ball.
- Place the dough seam side up in a floured banneton and cover with a kitchen towel. Let it rise for 2-3 hours or overnight in the fridge.
- Preheat your oven to 230°C (450°F) with the Dutch oven inside.
- Carefully flip the dough into the Dutch oven, cover it, and bake for 30 minutes.
- Remove the lid and continue baking for another 15-20 minutes until golden brown.
- Cool the bread completely on a wire rack before slicing.
Notes
For best results, ensure your sourdough starter is active and bubbly. Avoid slicing too soon after baking to prevent gummy bread.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg