Homemade Sourdough Bread
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Ingredients:
- 500g (4 cups) bread flour
- 100g (1/2 cup) sourdough starter (active and bubbly)
- 325ml (1 1/3 cups) of water, room temperature
- 10g (2 tsp) salt
- 2 tbsp Extra Virgin Olive Oil (plus more for greasing)
Instructions:
- In a large mixing bowl, combine the sourdough starter and water. Stir until the starter dissolves. Add the flour and mix until a shaggy dough forms. Cover and let rest for 30 minutes.
- Sprinkle the salt over the dough and drizzle in the EVOO. Use your hands to fold and knead the dough in the bowl until the salt and oil are incorporated.
- Cover the bowl and let the dough rise at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes for the first 2 hours. The dough should become smooth and bubbly.
- Transfer the dough to a lightly floured surface. Shape it into a round or oval loaf. Place it into a floured proofing basket or bowl. Cover and let it proof in the refrigerator overnight (8-12 hours).
- Place a Dutch oven (or heavy pot with a lid) into your oven and preheat to 450ºF (230ºC) for at least 30 minutes.
- Turn the dough onto parchment paper and score the top with a sharp knife. Carefully transfer it to the preheated Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes, or until the crust is golden brown.
- Let the bread cool completely on a wire rack before slicing. Enjoy with a drizzle of EVOO for extra flavor!