Ingredients
Scale
- 1 cup (240ml) active sourdough starter
- 1 ½ cups (360ml) lukewarm water
- 4 cups (480g) all-purpose flour
- 1 teaspoon (6g) salt
Instructions
- In a large bowl, combine the sourdough starter and lukewarm water. Mix well.
- Add the flour and salt to the starter mixture. Mix until a rough dough forms.
- Cover the bowl with a damp cloth and let it rest for 30 minutes.
- After resting, knead the dough in the bowl for about 5 minutes. If the dough is too sticky, add a bit more flour. It should be soft but not overly sticky.
- Cover the bowl again and let the dough rise at room temperature for about 8-12 hours, or until it doubles in size.
- Gently deflate the dough and transfer it to a floured surface.
- Shape the dough into a round loaf.
- Place the loaf on a parchment paper-lined baking tray or a well-floured banneton.
- Cover the shaped loaf and let it rise for another 1-2 hours, or until it puffs up noticeably.
- Preheat the oven to 450°F (230°C).
- If you have a baking stone, place it in the oven to heat up. If not, a regular baking tray will work.
- Just before baking, make a few shallow cuts on top of the loaf with a sharp knife. This is called scoring and helps the bread expand in the oven.
- Bake the bread for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.
- Prep Time: 14 hrs
- Cook Time: 40 mins
- Category: bread
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sodium: 200 mg
- Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g