This sourdough loaf offers a perfect balance of a crispy, crackling crust and a soft, chewy interior with a slight tang from natural fermentation. The long, slow rise enhances the flavor while the Dutch oven baking technique helps achieve that desirable artisan-style crust.
Ingredients:
- 1 cup active sourdough starter
- 3 cups all-purpose flour
- 1 ¼ cups water
- 1 ½ tsp salt
Instructions:
- In a large bowl, mix the sourdough starter, water, and flour until a sticky dough forms. Let it rest for 30 minutes (autolyse).
- After the rest period, add the salt and knead the dough gently until it’s smooth.
- Perform 3-4 sets of stretch and folds, resting for 30 minutes between each set.
- Shape the dough into a round or oval loaf, place it in a banneton or bowl, and let it rise for 3-4 hours, or refrigerate overnight for a slow rise.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside. Transfer the dough onto parchment paper and score the top.
- Bake the loaf inside the preheated Dutch oven for 20 minutes with the lid on, then remove the lid and bake for an additional 20-25 minutes until the crust is golden brown.
- Cool on a wire rack before slicing.
