Description
This simple sourdough bread requires minimal effort. Prepare the dough the night before and bake a warm loaf in the morning.
Ingredients
Units
Scale
- 1 cups (237 ml) water
- 1 cups (237 ml) sourdough starter
- 1 cups (237 ml) bread flour
- 1 teaspoon fine salt
Instructions
- Combine the flour, starter, water, and salt in a large bowl. Cover and let rest for 12 hours.
- Turn the dough out onto a heavily floured surface. Lightly flour the dough, gently fold a few times, adding more flour as needed to make it pliable.
- Form a round loaf, or divide the dough in half and form two loaves.
- Place the loaf on a floured surface, dust with flour, and cover with a bowl.
- Place a large oven-proof dish with a lid in the oven. Preheat the oven to its highest setting (500°F/260°C) for at least 30 minutes.
- Carefully remove the hot pan from the oven and remove the lid. Sprinkle the bottom of the pan with flour and place the loaf inside.
- Cover the pan and return it to the oven. Bake for 30 minutes, then remove the lid and reduce the heat to 200°C (392°F).
- Continue baking for 15 to 20 minutes, until the loaf is dark brown.
- Remove the loaf from the oven and cool on a wire rack for at least 30 minutes.
Notes
- For a tangier flavor, use a more mature sourdough starter (one with a noticeable sour smell).
- If your dough seems too sticky after the 12-hour rest, add a tablespoon of flour at a time until it’s manageable.
- Store the baked bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 2
- Carbohydrates: 50
- Fiber: 4
- Protein: 8