Sourdough Mastery
Discover the art of sourdough with this classic loaf recipe. With a naturally fermented dough, this bread offers a satisfying chewy crust paired with a delightfully tangy flavor, making it an exceptional choice for bakers at any level. Perfect for sandwiches or as a side to your favorite soup.
Prep time: 1 hourCook time: 45 minutesServes: 8
Ingredients
2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups water
1/4 cup active sourdough starter
2 tsp salt
Instructions
1. In a large bowl, mix the all-purpose flour, whole wheat flour, and water until combined. Let rest for 30 minutes.
2. Add the sourdough starter and salt to the dough. Mix until fully incorporated.
3. Cover the bowl with a damp cloth and let the dough rise at room temperature for 4 hours, folding the dough every 30 minutes.
4. After the initial rise, shape the dough into a round loaf and place it into a floured proofing basket. Cover and let it rise for another 2 hours.
5. Preheat your oven to 450°F. Place a Dutch oven inside to heat up.
6. Carefully transfer the dough into the hot Dutch oven. Score the top and cover with the lid. Bake for 20 minutes.
7. Remove the lid and bake for an additional 25 minutes until golden brown.
8. Let the loaf cool on a wire rack before slicing.
Storage
Store the sourdough loaf in a paper bag at room temperature for up to 3 days. For extended freshness, slice and freeze in an airtight container for up to 1 month.
Reheating
To reheat, wrap the bread in foil and warm in a preheated oven at 350°F for 10-15 minutes, or toast slices directly.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
