Simple Sourdough Bread Recipe
My sourdough starter, which dates back to 1820, carries with it a rich history and a unique flavor profile that modern starters simply can't replicate. In this post, I'll share the fascinating journey of my ancient starter and the art of bread fermentation that brings it to life.
Equipment
- 1 Pullivuyt Dutch Oven
Ingredients
- 1 cup Active sourdough starter
- 1½ cups Water
- 4 cups Bread Flour
- 2 tsp Salt
Instructions
- Mix: In a large bowl, combine the sourdough starter and water, stirring until the starter is dissolved. Add the flour and salt, mixing until a shaggy dough forms.
- Rest: Cover the bowl with a damp towel and let the dough rest for 30 minutes.
- Knead: After resting, knead the dough for about 10 minutes until it becomes smooth and elastic. Place the dough back in the bowl, cover, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
- Shape: Turn the dough out onto a lightly floured surface and shape it into a round loaf. Place it in a proofing basket or a bowl lined with a floured towel. Cover and let it rise for another 2-4 hours.
- Preheat: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake: Carefully transfer the risen dough into the hot Dutch oven. Score the top of the dough with a sharp knife, cover, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Cool: Let the bread cool on a wire rack before slicing.