Ingredients
– 500g unbleached bread flour Provides the essential structure and protein content necessary for developing gluten.
– 350ml filtered water Hydrates the flour and activates the natural yeast in the starter for fermentation.
– 100g active sourdough starter The natural leavening agent that creates the unique tangy flavor and texture.
– 10g sea salt Enhances flavor and strengthens the gluten network.
Instructions
1-First, combine the bread flour and water in a large mixing bowl and mix until a shaggy dough forms. Cover and let it rest for 1 hour to hydrate fully.
2-Next, add the active sourdough starter and sea salt to the dough and massage thoroughly until the ingredients are evenly incorporated.
3-Then, perform a series of stretch and folds every 30 minutes during a 4-hour bulk fermentation at room temperature to develop gluten.
4-After that, shape the dough into a tight boule and place it in a floured banneton or bowl lined with a towel. Cover and refrigerate overnight for cold fermentation.
5-Finally, preheat the oven to 230°C (450°F) with a Dutch oven inside. Transfer the dough onto parchment paper, score the top, and bake covered for 20 minutes. Remove the lid and bake for an additional 25-30 minutes until golden brown, then cool completely before slicing.
Last Step:
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⚖️ Use a reliable kitchen scale to ensure precise ingredient measurements.
🔥 Maintain proper temperature control when fermenting and proofing dough for best results.
🔪 Invest in quality tools like bread knives and dough scrapers to handle dough effectively and safely.
- Category: Baking, Kitchen Tools
- Method: Preparation, Baking Techniques