Sourdough Bread Recipe for a Round Loaf

Ingredients:

• For the sourdough starter:
  • 100g active sourdough starter
  • 100g bread flour
  • 100ml lukewarm water
• For the dough:
  • 400g bread flour
  • 240ml lukewarm water
  • 8g salt

Preparation Time: Approximately 10-12 hours (including fermentation and proofing time)
Difficulty Level: Intermediate

Equipment Required:

• 10-inch round proofing basket
• Mixing bowls
• Dutch oven or baking stone
• Parchment paper

Instructions:

1. Prepare the Sourdough Starter:
   • In a medium-sized bowl, combine 100g active sourdough starter, 100g bread flour, and 100ml lukewarm water.
   • Mix until well combined.
   • Cover loosely with a clean kitchen towel or plastic wrap and let sit at room temperature for 4-6 hours until active and doubled in size.
2. Mixing the Dough:
   • In a large mixing bowl, combine 400g bread flour, 240ml lukewarm water, and the prepared sourdough starter.
   • Mix until well combined.
   • Allow the dough to rest (autolyse) for 30 minutes to 1 hour.
3. Adding Salt and Kneading:
   • Sprinkle 8g salt over the dough and knead for about 10-15 minutes until smooth and elastic.
4. Bulk Fermentation:
   • Place the dough back into the mixing bowl, cover with a damp cloth or plastic wrap, and let ferment at room temperature for 4-6 hours. Perform stretch-and-folds every 30 minutes for the first 2 hours.
5. Shaping and Proofing:
   • Shape the dough into a round ball by gently folding the edges towards the center.
   • Place the dough in a floured 10-inch round proofing basket. Cover and proof at room temperature for 2-3 hours until visibly risen and airy.
6. Preheat the Oven:
   • Preheat your oven to 450°F (230°C) about 30 minutes before baking.
   • Place a Dutch oven or baking stone on the middle rack to heat.
7. Baking:
   • Once proofed, invert the basket onto a silicone bread sling or parchment paper, seam side up.
   • Score the top with a bread lame for proper expansion.
   • Transfer to the preheated Dutch oven or onto the baking stone.
   • Bake covered for 20 minutes, then uncover and bake for an additional 20-25 minutes until deeply golden brown and hollow when tapped on the bottom.
8. Cooling:
   • Transfer to a wire rack and cool completely before slicing.

Enjoy your homemade sourdough bread!