🍞 Sourdough Bread

1 loaf · prep 30 min + 12 h · cook 45 min

Ingredients

• 500 g flour
• 100 g active sourdough starter
• 350 ml water
• 10 g salt

Method

1. Mix the flour, water and starter; rest 30 min (autolyse), then add the salt.
2. Do 4 sets of stretch-and-folds 30 min apart.
3. Bulk ferment 4 to 6 h at room temperature.
4. Shape into a boule, place in a banneton and chill 8 to 12 h.
5. Bake in a Dutch oven at 250°C: 20 min covered, then 25 min uncovered.

Adapted from Chef Billy Parisi (YouTube)

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