sourdough

Garlic Sourdough Focaccia

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Homemade Garlic Sourdough Focaccia topped with fresh herbs and garlic

There’s something magical about freshly baked bread, and when it comes to comfort food, Garlic Sourdough Focaccia truly steals the spotlight. This soft, golden flatbread is infused with the rich aroma of garlic and a hint of herbs, making it an irresistible treat for any gathering. Whether served warm as an appetizer, enjoyed with a hearty meal, or simply dipped in olive oil, this focaccia is sure to impress your friends and family. Plus, it’s easy to make and requires just a few simple ingredients. So, let’s dive into how you can whip up this delightful bread that everyone will rave about.

How to prepare Garlic Sourdough Focaccia

To make this Garlic Sourdough Focaccia, gather your ingredients and get ready to embark on a baking adventure. It’s all about mixing, kneading, and letting your dough rise to achieve that perfect texture. Here’s how to do it:

  1. Ingredients:
  • 2 cups active sourdough starter
  • 3 cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 cup water (lukewarm)
  • 4 tablespoons olive oil
  • 6 cloves garlic (minced)
  • Fresh herbs (like rosemary or thyme)
  • Flaky sea salt (for topping)
  1. Directions:
  2. In a large bowl, combine the sourdough starter, flour, salt, and water. Mix until a rough dough forms.
  3. Add 2 tablespoons of olive oil and the minced garlic to the dough, mixing until well incorporated.
  4. Turn the dough out onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
  5. Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours, or until doubled in size.
  6. Once risen, punch down the dough and spread it in a greased baking pan.
  7. Dimple the surface with your fingers, drizzle the remaining olive oil, and sprinkle with herbs and flaky sea salt.
  8. Allow it to rise again for 1-2 hours.
  9. Preheat the oven to 425°F (220°C) and bake the focaccia for 20-25 minutes or until golden.
  10. Let it cool slightly before slicing and enjoying.

Garlic Sourdough Focaccia

Why You’ll Love Garlic Sourdough Focaccia

This focaccia is not just about its delicious taste, it also embodies a wonderful variety of textures. The crust is crisp and golden, while the inside is light and soft, inviting you to take another slice. The garlic enhances the flavors, making it a delightful addition to any meal. It’s perfect for sharing at parties, family gatherings, or even a cozy night in. Plus, it’s a great way to use your sourdough starter, making every bite a testament to your baking skills.

Tips for success

  • Use an active sourdough starter: It’s crucial for achieving that airy and fluffy focaccia.
  • Don’t skip the rising times: Allowing the dough to rise properly is key to developing flavor and texture.
  • Experiment with toppings: Feel free to top your focaccia with cheeses, olives, or different herbs to suit your taste.

Garlic Sourdough Focaccia

Serving Suggestions

Serve your Garlic Sourdough Focaccia warm to really savor its amazing flavor. It pairs wonderfully with a side of marinara sauce for dipping, or simply drizzle it with extra olive oil and balsamic vinegar. It also makes a fantastic base for sandwiches or can be enjoyed alongside soups and salads.

FAQs

Can I make this focaccia without sourdough starter? Yes, you can substitute the sourdough with instant yeast, although the flavor and texture will differ slightly.

How do I store leftover focaccia? Store it in an airtight container at room temperature for up to three days. You can also freeze it for longer storage.

Can I add cheese or other toppings to the focaccia? Absolutely! Cheese, olives, sun-dried tomatoes, or even vegetables can add a delightful twist to your focaccia. Enjoy experimenting!

Now that you know how to make this Garlic Sourdough Focaccia, why not gather your ingredients and start baking? Your kitchen is about to smell heavenly!

Garlic Sourdough Focaccia

This soft, golden flatbread is infused with the rich aroma of garlic and a hint of herbs, making it an irresistible treat perfect for any gathering.

Dough Ingredients

  • 2 cups active sourdough starter (Make sure it’s active for best results.)
  • 3 cups all-purpose flour
  • 1.5 teaspoons salt
  • 1 cup water (lukewarm) (Should be warm to the touch.)
  • 4 tablespoons olive oil (Divided for the dough and topping.)
  • 6 cloves garlic (minced) (Can adjust to taste.)

Toppings

  • to taste Fresh herbs (like rosemary or thyme) (Choose your favorite herbs.)
  • to taste Flaky sea salt (for topping)

Preparation

  1. In a large bowl, combine the sourdough starter, flour, salt, and lukewarm water. Mix until a rough dough forms.
  2. Add 2 tablespoons of olive oil and the minced garlic to the dough, mixing until well incorporated.
  3. Turn the dough out onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic.
  4. Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours, or until doubled in size.
  5. Once risen, punch down the dough and spread it in a greased baking pan.
  6. Dimple the surface with your fingers, drizzle the remaining olive oil, and sprinkle with herbs and flaky sea salt.

Baking

  1. Allow it to rise again for 1-2 hours.
  2. Preheat the oven to 425°F (220°C) and bake the focaccia for 20-25 minutes or until golden.
  3. Let it cool slightly before slicing and enjoying.

Use an active sourdough starter for the best texture. Don’t skip the rising times for optimal flavor. Experiment with various toppings like cheeses or olives for added flair.

Appetizer, Bread
Italian
Bread Recipe, Comfort Food, Easy Focaccia, Garlic Sourdough Focaccia, Sourdough Bread

Sourdough Discard Scones

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Delicious sourdough discard scones on a wooden board

If you love baking, you likely have some sourdough discard sitting around. Instead of tossing it away, why not turn it into something delicious? Sourdough Discard Scones are light, flaky, and simply delightful. They’re not just tasty, but they’re also a great way to use up that extra sourdough starter. Picture golden-brown scones with a hint of tanginess and buttery goodness, perfect with a cup of tea or coffee. They’re sure to impress your family and friends, and you’ll find yourself baking these scones again and again. Let’s dive into this simple recipe that will soon become a favorite in your kitchen!

How to prepare Sourdough Discard Scones

To make these scrumptious scones, you will need the following ingredients:

  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Optional: chocolate chips, dried fruits, or nuts
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  4. Stir in the sourdough discard, milk, and vanilla extract until just combined. If you want to add chocolate chips or dried fruits, now is the time!
  5. Turn the dough out onto a floured surface and knead gently until it comes together, being careful not to overwork it.
  6. Pat the dough into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to make rounds.
  7. Place the scones on a baking sheet lined with parchment paper and bake for 15-20 minutes, until they are golden brown.
  8. Allow to cool slightly before serving.

Sourdough Discard Scones

Why You’ll Love Sourdough Discard Scones

These scones are a fantastic way to use up your sourdough discard, and they come together quickly. The scones are light and fluffy, with a delightful texture that everyone loves. The subtle tang from the sourdough adds depth to the flavor, making them unique from regular scones. You can easily customize them with different add-ins like chocolate chips or nuts, which makes them even more appealing. It’s hard to resist having one (or two) fresh from the oven!

Tips for success

  1. Cold butter is key: Make sure your butter is very cold. This helps the scones rise and become flaky.
  2. Don’t overmix: Mix until just combined. Overworking the dough can lead to dense scones.
  3. Customize it: Feel free to play around with your favorite mix-ins to make these scones truly your own!

Sourdough Discard Scones

Serving Suggestions

Serve these scones warm with butter, jam, or clotted cream. Pair them with a hot cup of tea or coffee for the perfect afternoon snack. They’re great for breakfast or as a delicious treat any time of day!

FAQs

Can I freeze Sourdough Discard Scones?

Yes, you can freeze the baked scones. Just let them cool completely and store in an airtight container. They will last for about 2 months in the freezer.

Can I use whole wheat flour instead?

Absolutely! You can substitute some or all of the all-purpose flour with whole wheat flour, but the texture may be denser.

How can I make these scones sweeter?

Feel free to add more sugar to the dough or top the scones with a light glaze made from powdered sugar and milk for extra sweetness.

Get ready to impress your friends and family with these delightful Sourdough Discard Scones. You’ll find that baking them is as enjoyable as eating them!

Sourdough Discard Scones

Deliciously light and flaky scones made with sourdough discard, perfect for pairing with tea or coffee.

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup sourdough discard
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Fat

  • 1/2 cup cold butter, cubed (Ensure butter is very cold for best results.)

Optional Add-Ins

  • chocolate chips, dried fruits, or nuts (Optional for customization.)

Preparation

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  4. Stir in the sourdough discard, milk, and vanilla extract until just combined. If you want to add chocolate chips or dried fruits, now is the time!
  5. Turn the dough out onto a floured surface and knead gently until it comes together, being careful not to overwork it.
  6. Pat the dough into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to make rounds.

Baking

  1. Place the scones on a baking sheet lined with parchment paper and bake for 15-20 minutes, until they are golden brown.
  2. Allow to cool slightly before serving.

Serve these scones warm with butter, jam, or clotted cream. They are great for breakfast or as a delicious treat any time of day. Tips: Use cold butter for flakiness, don’t overmix, and feel free to customize with your favorite mix-ins.

Breakfast, Dessert, Snack
American
Baking, Easy Recipes, Scones, sourdough discard, Use Up Discard

Sourdough English Muffins

by
Freshly baked sourdough English muffins on a wooden surface.

There’s something special about homemade bread, and when it comes to breakfast, Sourdough English Muffins take the cake, or should I say muffin? These delightful treats are soft inside, crusty outside, and filled with nooks and crannies perfect for holding your favorite spreads and toppings. The slightly tangy flavor from the sourdough adds a fascinating twist, making them a crowd-pleaser for family and friends. Whether you enjoy them with butter and jam or alongside your morning eggs, these muffins are sure to brighten your day. So, let’s get ready to whip up a batch that will have everyone asking for seconds!

How to prepare Sourdough English Muffins

Making Sourdough English Muffins is easier than you think. Here’s how:

  1. Ingredients:
  • 1 cup sourdough starter
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 cup water
  • Cornmeal for dusting
  1. Directions:
  2. In a large mixing bowl, combine the sourdough starter, honey, and water. Mix until smooth.
  3. Gradually add the flours and salt. Stir until a soft dough forms.
  4. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth.
  5. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  6. Once risen, punch down the dough and divide it into 8 pieces. Shape each piece into a ball and flatten slightly.
  7. Dust both sides with cornmeal and place on a parchment-lined baking sheet. Cover and let rise for another hour.
  8. Heat a skillet or griddle over medium heat. Cook muffins for about 7-10 minutes on each side, or until golden brown and cooked through.
  9. Cool on a wire rack before serving.

Sourdough English Muffins

Why You’ll Love Sourdough English Muffins

The wonderful thing about Sourdough English Muffins is their versatility and flavor. You can enjoy them toasted for breakfast, serve them with brunch, or even turn them into mini pizzas. The chewy texture and hint of sour make each bite crave-worthy. Plus, you get to experience the joy of baking with sourdough, which adds a fun challenge and a delicious result. Who wouldn’t love that?

Tips for success

  • Make sure your sourdough starter is active and bubbly; this ensures the muffins rise well.
  • Don’t skip the cornmeal; it adds a delightful crunch and prevents sticking.
  • Adjust the cooking time based on your heat level; everyone’s stove is a little different, and you want a nice golden finish without burning.

Sourdough English Muffins

Serving Suggestions

Sourdough English Muffins are excellent served warm with butter and your choice of jam or honey. You can also pile on smashed avocado, a fried egg, or some bacon for a hearty brunch meal. Don’t forget to experiment with different toppings like cream cheese or peanut butter, depending on your mood!

FAQs

Q: Can I use all-purpose flour only?

A: Yes, you can use all-purpose flour if you prefer, but using a mix with whole wheat adds more flavor and nutrition.

Q: How do I store leftover muffins?

A: Keep them in an airtight container at room temperature for a few days, or freeze them for longer storage. Just toast them before enjoying!

Q: Can I make these muffins without a sourdough starter?

A: While the sourdough starter is key for flavor and texture, you can make English muffins using yeast as an alternative if you don’t have a starter. Just follow a traditional English muffin recipe.

With these tips and tricks, you’re all set to enjoy your baking adventure with Sourdough English Muffins. Happy baking!

Sourdough English Muffins

Delightfully soft and crusty, these Sourdough English Muffins are perfect for any topping and bring a tangy flavor that makes breakfast a treat.

Main ingredients

  • 1 cup sourdough starter (Active and bubbly for best results.)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (Adds flavor and nutrition.)
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 cup water
  • Cornmeal for dusting (Adds crunch and prevents sticking.)

Preparation

  1. In a large mixing bowl, combine the sourdough starter, honey, and water. Mix until smooth.
  2. Gradually add the flours and salt. Stir until a soft dough forms.
  3. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth.
  4. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  5. Once risen, punch down the dough and divide it into 8 pieces. Shape each piece into a ball and flatten slightly.
  6. Dust both sides with cornmeal and place on a parchment-lined baking sheet. Cover and let rise for another hour.

Cooking

  1. Heat a skillet or griddle over medium heat. Cook muffins for about 7-10 minutes on each side, or until golden brown and cooked through.
  2. Cool on a wire rack before serving.

Serve warm with butter and your choice of jam, honey, or toppings like avocado or eggs. For storage, keep in an airtight container for a few days or freeze them for longer storage.

Breakfast, Brunch
American
Baking, Breakfast Muffins, Homemade Muffins, Sourdough English Muffins, Sourdough Recipes

Rye Sourdough Bread

by
Freshly baked rye sourdough bread with a crispy crust and soft interior.

Rye Sourdough Bread is a delightful twist on the classic sourdough loaf. With its earthy flavor and chewy texture, this bread is sure to become a favorite in your household. Made with rye flour, it offers a unique taste that pairs well with a variety of toppings, from creamy butter to savory cheeses. Whether you’re enjoying it for breakfast, lunch, or dinner, this bread is a real crowd-pleaser. Plus, the aroma of freshly baked rye sourdough wafting through your kitchen is enough to make anyone’s mouth water. So, roll up your sleeves and get ready to create something delicious!

Rye Sourdough Bread

How to prepare Rye Sourdough Bread

To make your own Rye Sourdough Bread, you will need the following ingredients:

  • 2 cups rye flour
  • 1 cup all-purpose flour
  • 1 ½ cups water
  • 1 cup active sourdough starter
  • 1 tablespoon salt

Start by mixing the rye flour and all-purpose flour in a large bowl. In another bowl, combine the water, sourdough starter, and salt. Gradually add the wet mixture to the dry ingredients, mixing until a sticky dough forms. Knead the dough for about 10 minutes until it becomes smooth.

Rye Sourdough Bread

Cover the bowl with a damp cloth and let it rise in a warm spot for about 4 to 6 hours, or until it has doubled in size. Once risen, shape the dough into a round loaf and place it on a floured surface. Let it rest for another hour while you preheat your oven to 450°F (230°C).

Now, transfer the loaf to a baking stone or a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.

Let your Rye Sourdough Bread cool on a rack before slicing. This will ensure that the bread holds its shape and texture well.

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Why You’ll Love Rye Sourdough Bread

You will fall in love with Rye Sourdough Bread for many reasons. Firstly, it’s packed with robust flavor that makes each bite enjoyable. The combination of rye and sourdough gives a tangy undertone, making it perfect for sandwiches or toasted with a bit of butter. Additionally, it is full of fiber and nutrients, making it a healthier choice compared to white bread. The texture is chewy yet tender, ensuring a satisfying experience. And, as an added bonus, this recipe allows you to impress friends and family with your baking skills!

Tips for success

  1. Make sure your sourdough starter is active and bubbly before using it. This will help your bread rise better.
  2. Don’t rush the rising times, as proper fermentation is key to great flavor.
  3. Use a digital kitchen scale for accurate measurements, especially with flour.
  4. Experiment with adding seeds or grains for added flavor and texture.

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Serving Suggestions

Rye Sourdough Bread is versatile and pairs wonderfully with various toppings. Try it with cream cheese, smoked salmon, or your favorite jam. It’s also great for making classic sandwiches, especially with cured meats or strong cheeses. You can even enjoy it simply with a bit of olive oil and balsamic vinegar for dipping. The possibilities are endless!

FAQs

Can I use 100% rye flour for this recipe?

Yes, you can, but keep in mind that 100% rye flour will create a denser bread. Adjustments in water might be necessary to achieve the desired dough consistency.

How do I store leftover rye sourdough bread?

To keep it fresh, wrap the bread in a clean kitchen towel and store it at room temperature for a couple of days. For longer storage, slice the bread and freeze it in an airtight bag.

How can I tell if my bread is done baking?

Your loaf is done when it is golden brown and sounds hollow when you tap the bottom. You can also use a kitchen thermometer; the internal temperature should be around 200°F (93°C).

With these tips and their deliciousness waiting to be shared, you’re all set to bake your own Rye Sourdough Bread! Enjoy the process and the tasty results.

Rye Sourdough Bread

A delightful twist on the classic sourdough loaf, featuring earthy flavor and chewy texture, perfect for various toppings.

For the Dough

  • 2 cups rye flour
  • 1 cup all-purpose flour
  • 1.5 cups water (room temperature)
  • 1 cup active sourdough starter (must be bubbly)
  • 1 tablespoon salt

Preparation

  1. Mix the rye flour and all-purpose flour in a large bowl.
  2. In another bowl, combine the water, sourdough starter, and salt.
  3. Gradually add the wet mixture to the dry ingredients, mixing until a sticky dough forms.
  4. Knead the dough for about 10 minutes until it becomes smooth.
  5. Cover the bowl with a damp cloth and let it rise in a warm spot for about 4 to 6 hours, or until it has doubled in size.

Baking

  1. Shape the dough into a round loaf and place it on a floured surface. Let it rest for another hour while preheating your oven to 450°F (230°C).
  2. Transfer the loaf to a baking stone or a baking sheet lined with parchment paper.
  3. Bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
  4. Let the bread cool on a rack before slicing to ensure it holds its shape and texture.

Make sure your sourdough starter is active and bubbly before using it. Don’t rush the rising times as proper fermentation is key to great flavor. Use a digital kitchen scale for accurate measurements, especially with flour. Experiment with adding seeds or grains for added flavor and texture.

Bread, Breakfast, Snack
Baking
Baking Recipes, Healthy Bread, Homemade Bread, Rye Bread, sourdough

Sourdough Bread

by
Freshly baked sourdough bread with a crispy crust and fluffy interior

Sourdough bread is warm, tangy, and full of life. It feels old fashioned, but making it is simple if you take it slow. The bread gets a crisp crust, soft inside, and a bright sour note from the starter. This Sourdough Bread recipe is a crowd-pleaser, perfect for toast, soup, or sandwiches. If you like rustic home bread, you may also enjoy this Amish apple fritter bread recipe. Try it once, and you will want to bake it again.

How to prepare Sourdough Bread

Ingredients

  • 500 g strong bread flour
  • 350 g water, room temp
  • 100 g active sourdough starter, bubbly
  • 10 g salt

Directions

  1. Feed your starter 6 to 12 hours before, so it is active and bubbly.
  2. In a big bowl, mix the flour and water until no dry flour shows, rest 30 minutes.
  3. Add the starter and salt, mix until combined.
  4. Do a set of gentle folds every 30 minutes for 2 hours, this builds gluten.
  5. Let the dough rise, covered, at room temp for 3 to 5 hours, until it grows by about 50%.
  6. Turn the dough onto a floured surface, shape into a round loaf. Let rest 20 minutes, then shape tight.
  7. Place the shaped loaf in a proofing basket or bowl, cover, and refrigerate overnight or proof at room temp for 2 to 4 hours.
  8. Heat your oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
  9. Carefully transfer the loaf into the hot Dutch oven, score the top with a sharp blade.
  10. Bake covered for 20 minutes, then uncover and bake 20 to 25 more minutes, until deep brown.
  11. Cool on a rack at least 1 hour before slicing, so the crumb sets and the flavor opens.

 

Sourdough Bread

Why You’ll Love Sourdough Bread

  • Natural flavor, from the starter, not from fast yeast.
  • Long shelf life, it stays fresh and tasty for days.
  • Crunchy crust and chewy crumb, a great texture mix.
  • Good for simple meals, it lifts even plain butter.

tips for success

  • Use an active starter, bubbly and at its peak. Feed it before you start.
  • Measure by weight for steady results, scales give best repeatability.
  • Be patient with fermentation, slow rise gives better taste.
  • Use folds not hard kneads, folding makes a strong dough without effort.
  • Score the dough just before baking to control the oven rise.
  • Let the loaf cool fully, hot bread slices can be gummy.

Serving Suggestions

  • Slice and toast with butter and jam for breakfast.
  • Make hearty sandwiches with roasted veggies and cheese.
  • Serve with soup or stew, it soaks up broth nicely.
  • Turn stale slices into croutons or breadcrumbs.

 

Sourdough Bread

FAQs

Q: How do I know my starter is ready? A: A ready starter is bubbly and doubles in size within 4 to 8 hours after feeding. It should smell fresh and slightly tangy.

Q: Can I use whole wheat flour? A: Yes, but start with 20 to 30% whole wheat. Whole grain soaks more water and can make the dough heavier.

Q: Do I need a Dutch oven? A: A Dutch oven helps make a great crust, but you can bake on a hot baking stone with steam from a pan of water.

Q: How long can I keep the dough in the fridge? A: You can retard the shaped dough 12 to 24 hours, sometimes up to 48 hours. Longer proofing deepens flavor but watch for overfermentation.

Q: Why is my crumb dense? A: Dense crumb can come from underproofing, weak starter, or not enough folding. Give more rise time and strengthen the dough with folds.

Conclusion

If you want a clear beginner guide with photos and extra tips, check this Sourdough Bread: A Beginner’s Guide – The Clever Carrot. It pairs well with this simple recipe and gives more detail on starter care and shaping.

Sourdough Bread

This Sourdough Bread recipe is a crowd-pleaser, perfect for toast, soup, or sandwiches, featuring a crisp crust and a soft inside with a bright sour note from the starter.

Main Ingredients

  • 500 g strong bread flour
  • 350 g water, room temp
  • 100 g active sourdough starter, bubbly (Feed your starter 6 to 12 hours before use.)
  • 10 g salt

Preparation

  1. Feed your starter 6 to 12 hours before, so it is active and bubbly.
  2. In a big bowl, mix the flour and water until no dry flour shows, then rest for 30 minutes.
  3. Add the starter and salt, then mix until combined.
  4. Do a set of gentle folds every 30 minutes for 2 hours.
  5. Let the dough rise, covered, at room temp for 3 to 5 hours, until it grows by about 50%.
  6. Turn the dough onto a floured surface and shape into a round loaf. Let rest for 20 minutes, then shape tightly.
  7. Place the shaped loaf in a proofing basket or bowl, cover, and refrigerate overnight or proof at room temp for 2 to 4 hours.

Baking

  1. Heat your oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
  2. Carefully transfer the loaf into the hot Dutch oven and score the top with a sharp blade.
  3. Bake covered for 20 minutes, then uncover and bake for an additional 20 to 25 minutes, until deep brown.
  4. Cool on a rack for at least 1 hour before slicing to let the crumb set and the flavor open.

Use an active starter for the best results. Be patient with fermentation for improved flavor. Let the loaf cool fully to avoid gummy slices.

Bread, Snack
American, European
Artisan Bread, Baking, Homemade Bread, Rustic Bread, Sourdough Bread