Method
A classic rustic sourdough loaf with a crisp crust, open crumb, and deep, tangy flavour. This recipe uses a mature sourdough starter and traditional fermentation techniques.
Step 1: Mix the Dough
Add 500g strong white bread flour to a large bowl.
Pour in 350g water.
Mix until no dry flour remains.
Cover and leave to rest for 30 minutes.
Step 2: Add Starter and Salt
Add 100g active sourdough starter to the dough.
Add 10g fine sea salt.
Mix thoroughly by hand until fully incorporated.
Step 3: Bulk Fermentation
Cover the bowl.
Leave at room temperature for approximately 4 to 6 hours.
During the first 2 hours, perform a stretch and fold every 30 minutes:
Wet your hands.
Lift one side of the dough and fold it over itself.
Rotate the bowl and repeat on all four sides.
Step 4: Pre-Shape
Turn the dough onto a lightly floured surface.
Gently shape it into a round.
Leave uncovered for 20 minutes to relax.
Step 5: Final Shape
Shape the dough into a tight round or oval loaf.
Place seam-side up in a well-floured banneton or lined bowl.
Step 6: Cold Proof
Cover the dough.
Refrigerate for 12 to 16 hours.
Step 7: Preheat the Oven
Place a Dutch oven with its lid into the oven.
Preheat to 250°C for at least 45 minutes.
Step 8: Score the Dough
Carefully remove the dough from the refrigerator.
Turn it onto baking paper.
Score the top with one confident slash about 1cm deep.
Step 9: Bake
Transfer the dough into the hot Dutch oven.
Cover with the lid.
Bake for 20 minutes at 250°C.
Remove the lid.
Reduce the temperature to 220°C.
Bake for a further 20 to 25 minutes until deep golden brown.
Step 10: Cool
Remove the loaf from the oven.
Place on a wire rack.
Allow to cool completely for at least 1 hour before slicing.
Baker's Tips
Use a bubbly, recently fed starter for the best rise.
If the dough feels very stiff, add an extra 10g to 20g water during mixing.
For extra flavour, extend the cold proof to 24 hours.
The loaf is fully baked when the internal temperature reaches approximately 96°C to 98°C.
Yield: 1 large artisan sourdough loaf (approximately 900g baked weight).
