Homemade Sourdough Bread

Updated at: Thu, 17 Aug 2023 04:59:15 GMT

Step 1

Feed your starter about 6 hours before you want to make the dough and let rest at room temperature (70-74°F). Depending on the activity of your starter and the temperature of your house, it should ripen 4-8 hours after feeding. Your starter is ripe when it passes the float test. Drop a small piece of starter into a glass of water and if it floats, it's ready to use!

Step 2

Mix together all of the ingredients except the salt (by hand or with a dough whisk), cover, and let rest at room temperature for 30 minutes to 1 hour.

Step 3

Add the salt and knead the dough until smooth and supple.Place back in the bowl, cover, and let rise at room temperature for 2 hours. While the dough is rising do a set of stretches and folds every 30 minutes (3 total).

Step 4

Turn the dough out onto a lightly floured surface and shape into a tight boule.Place in a lightly floured proofing basket, cover, and let rise at room temperature until the dough is light, puffy, and doubled in size (about 2-3 hours).

Step 5

Preheat oven to 450°F.

Step 6

Turn dough out onto parchment paper and slash an X in the top with a sharp knife or lame (and score some fun designs if you want). Carefully place into your dutch oven using the parchment paper and cover with tight fitting lid.

Step 7

Bake covered for 17 minutes, then remove the lid and bake for another 20-25 minutes or until the crust is deep golden brown.

Step 8

Remove from the dutch oven and let cool on wire rack.

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