Sourdough Bread Recipe: Rustic and Tangy
Rustic sourdough bread with tangy flavor and crisp crust.
Ingredients
- 1 cup active sourdough starter
- 3 ½ cups bread flour
- 1 ¼ cups lukewarm water
- 2 tsp salt
- Optional: Rice flour for dusting
- Suggested Pairings: Butter soup
Instructions
- Mix starter, flour, water; rest 30 min. Add salt, knead 5-7 minutes.
- Bulk ferment 8-12 hours, stretch-and-fold every 30 minutes for 2 hours.
- Shape into a loaf; proof in a banneton 1-2 hours or fridge 12-24 hours.
- Preheat Dutch oven to 450°F for 45 minutes.
- Score dough, bake covered 20 min, uncovered 20-25 min.
- Cool 1 hour; serve on a wooden board with butter, soup, and coffee.
Notes
- Feed starter 6-12 hours prior.
- Store at room temp 3 days, freeze 3 months.
- Try a whole wheat variation.
- Pair with quiche.