Basic Sourdough Loaf Recipe

Cooking sourdough bread in a pre-heated Dutch oven is a fantastic way to achieve a crusty, artisan loaf with a beautiful rise. Here’s a step-by-step guide to help you bake sourdough bread in a pre-heated Dutch oven:

Ingredients:

• 500g strong bread flour (or your choice of flour)
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt

Equipment:

• Dutch oven (cast iron with a lid)
• Parchment paper
• Mixing bowl
• Banneton (proofing basket) or a bowl lined with a clean kitchen towel
• Razor blade or sharp knife for scoring

Instructions:

1. Mix the Dough:
   • In a large mixing bowl, combine the flour and water. Mix until just combined, then cover and let it rest for 30 minutes (this is called autolyse).
   • Add the sourdough starter and salt to the dough. Mix until all ingredients are well incorporated. You can use your hands or a stand mixer with a dough hook.
2. Knead and Stretch:
   • Perform a series of stretch and folds every 30 minutes for the next 2 hours. To do this, grab one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl 90 degrees and repeat until you’ve stretched and folded all four sides.
3. Bulk Fermentation:
   • After the stretch and fold process, let the dough rest at room temperature for 4-6 hours until it has doubled in size.
4. Shape the Dough:
   • Gently turn the dough out onto a lightly floured surface. Shape it into a tight round by folding the edges towards the center and then flipping it over. Let it rest for 10-15 minutes.
5. Final Proof:
   • Transfer the shaped dough to a banneton dusted with flour or a bowl lined with a floured kitchen towel. Cover and let it proof in the refrigerator overnight (8-12 hours).
6. Preheat the Oven and Dutch Oven:
   • About 30 minutes before baking, preheat your oven to 250°C (482°F) with the Dutch oven inside. This ensures the Dutch oven is thoroughly heated.
7. Prepare the Dough for Baking:
   • Carefully remove the Dutch oven from the oven. Place a piece of parchment paper over the dough and gently flip it out of the banneton onto the parchment paper. Score the top of the dough with a razor blade or sharp knife to allow for proper expansion.
8. Bake the Bread:
   • Using the parchment paper, carefully lower the dough into the pre-heated Dutch oven. Cover with the lid and place it back in the oven.
   • Bake covered for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown.
9. Cool the Bread:
   • Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.

Tips:

• For an even crustier loaf, you can spritz the dough with water before placing the lid on the Dutch oven.
• If the bottom crust browns too quickly, place a baking sheet on the rack below the Dutch oven to deflect some heat.

Enjoy your delicious homemade sourdough bread with a perfect crust and soft, flavorful crumb!