Artisan Sourdough Bread

 

Preparation Time:

35 min

Difficulty:

Expert

Ingredients:

• 500g of bread flour
• 350ml of water
• 100g of active sourdough starter
• 10g of salt

Kitchen Tools Needed:

• Large Mixing Bowl
• Dough Scraper
• Proofing Basket
• Baking Stone or Dutch Oven
• Kitchen Scale

Instructions:

• In a large mixing bowl, combine 500g of bread flour and 350ml of water, stirring until no dry flour remains. Let it rest for 30 minutes in a process known as autolyse.
• Add 100g of active sourdough starter and 10g of salt to the mixture. Mix well until a sticky dough forms.
• Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes elastic and smooth.
• Shape the dough into a ball and place it in a lightly floured proofing basket. Cover with a damp cloth and let it rise for 3-4 hours at room temperature, or until doubled in size.
• Preheat the oven to 450°F (230°C) with your baking stone or Dutch oven inside.
• Once the dough has risen, carefully invert it onto a parchment paper. Score the top with a sharp blade to allow steam to escape during baking.
• Transfer the loaf to the hot baking stone or Dutch oven. Bake for 25-30 minutes until the crust is golden brown and sounds hollow when tapped.

Macros:

• Total Calories: 400kcal
• Carbs: 90g
• Proteins: 15g
• Fats: 1g