Description
A simple and delicious sourdough bread recipe that requires no bulk fermentation, perfect for spontaneous baking.
Ingredients
Scale
- 500g bread flour
- 350ml lukewarm water
- 100g sourdough starter
- 10g salt
Instructions
- Combine the bread flour and water in a large bowl, stirring until no dry flour remains.
- Add the sourdough starter and salt, and mix until everything comes together.
- Cover the bowl with a damp cloth and let it rest for 30 minutes.
- Stretch and fold the dough every 30 minutes for a total of 2 hours.
- Transfer the dough to a floured surface and shape it into a ball, placing it seam side up in a floured banneton.
- Let it rise for 2-3 hours at room temperature or overnight in the fridge.
- Preheat the oven to 230°C (450°F) with a Dutch oven inside.
- Remove the Dutch oven, carefully place the dough inside, cover it, and bake for 30 minutes.
- Remove the lid and continue baking for 15-20 minutes until golden brown.
- Transfer the bread to a wire rack and cool completely before slicing.
Notes
For a deeper flavor, consider refrigerating the dough overnight before baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 400mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sourdough, bread, baking, no bulk fermentation, homemade bread