Скачать или смотреть Easy Sourdough Bread: 3-Minute Guide

Ingredients

80g active sourdough starter
250g purified water
350g bread flour
10g salt

Instructions

Prepare the Starter: Feed your sourdough starter (40g starter + 40g purified water + 40g flour) and let it double in size, indicating it’s active and ready (about 4-6 hours, depending on your starter’s strength).

Mix the Dough: In a large mixing bowl, combine 80g of active starter with 250g purified water, stirring until fully incorporated. Add 350g bread flour and mix thoroughly until no dry flour remains, forming a shaggy dough. Cover the bowl with a damp cloth or lid and let the dough rest for 30 minutes.

Add Salt and Shape: Sprinkle 10g of salt over the dough. With lightly dampened hands, knead the salt into the dough for about 30-60 seconds, then shape it into a rough ball. Cover and let rest.

Stretch and Fold: After 45 minutes, perform a set of stretch-and-folds. With damp hands, gently pull one side of the dough upward and fold it over the center. Rotate the bowl 90 degrees and repeat for a total of three folds. Cover and rest.

Coil Folds: After another 45 minutes, do a set of coil folds. With damp hands, lift the dough from the center, allowing the bottom to fold under itself. Rotate the bowl 90 degrees and repeat twice more. Cover and rest.

Second Coil Folds: After 45 more minutes, perform another set of coil folds as described above. Cover and let the dough undergo its bulk fermentation for about 4 hours, or until it has doubled in size.

Shape the Dough: Lightly flour your work surface and gently turn the dough out from the bowl. For an oval loaf, fold the left and right sides toward the center, then the top and bottom, and roll tightly into a burrito shape. For a round loaf, use a push-and-pull method to shape the dough into a tight ball.

Proof in a Banneton: Dust a lined banneton basket with flour and place the shaped dough seam-side up. Cover and refrigerate for a 12-hour cold proof.

Preheat and Prepare: Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 45 minutes. Remove the dough from the refrigerator, flip it onto parchment paper, and brush off excess flour. Score the dough with a sharp blade to allow for expansion.

Bake: Carefully transfer the dough (with parchment paper) into the preheated Dutch oven. Cover with the lid, reduce the oven temperature to 400°F (200°C), and bake for 20 minutes. Remove the lid and bake for an additional 20 minutes, or until the crust is golden brown and crisp.

Cool and Enjoy: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.