Description
This sourdough bread boasts a toothsome crust and a moist, complex crumb with a distinctive tang, perfect for breakfast or any meal.
Ingredients
Scale
- 5 cups flour
- 2 teaspoons salt
- 2 cups water
- 1 cup starter (see below for instructions on how to create your own)
Instructions
- In a large bowl, mix together 5 cups of flour, 2 teaspoons of salt, 2 cups of water, and 1 cup of sourdough starter until a shaggy dough forms.
- Cover the bowl with a cloth and let the dough sit at room temperature for 12 to 24 hours, allowing it to rise and develop flavor. The dough should become bubbly and double in size.
- Turn the dough out onto a lightly floured surface. Gently fold the dough into the center a few times, being careful not to over-handle it, to maintain the air bubbles.
- Shape the dough into a round loaf and place it on a piece of parchment paper. Cover it with a cloth and let it rise for another 2 to 4 hours, or until it has increased in size.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside to heat up.
- Once the dough has risen, carefully remove the Dutch oven from the oven. Place the dough, still on the parchment paper, into the Dutch oven. Cover with the lid.
- Bake for 30 minutes, then remove the lid and bake for an additional 15 to 20 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
Notes
Experiment with different flours like whole wheat or a seven grain mix for variety. The bread can be frozen for later use. If you have excess starter, consider sharing it with friends or using it to make additional loaves. For a twist, try topping slices with avocado or melted cheese like raclette.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0
- Sodium: 390
- Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 0