Description
A quick and easy sourdough bread recipe that skips long fermentation, yielding a crisp crust and tender crumb.
Ingredients
Scale
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
Instructions
- Combine the bread flour, water, and active sourdough starter in a large mixing bowl. Stir until no dry flour remains. Cover and rest for 30 minutes.
- Add the salt after the autolyse and mix until fully incorporated. Shape into a ball and let rise for 4–6 hours until puffy and bubbly.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside. Shape the risen dough into a tight ball and transfer it to the preheated Dutch oven.
- Bake for 30 minutes covered, then 15–20 minutes uncovered until the crust is golden brown.
- Cool the bread on a wire rack for at least 1 hour before slicing.
Notes
Serve warm with butter or for sandwiches. Store in a paper bag for up to 2 days or freeze for 3 months.
- Prep Time: 345 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 393mg
- Fat: 0.8g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.9g
- Protein: 6.6g
- Cholesterol: 0mg