Name: Warm Sourdough Loaf
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 cups (500 g) bread flour or all-purpose flour; 1 2/3 cups (375 g) warm water (about 75–80°F / 24–27°C); 1 cup (200 g) active sourdough starter; 2 teaspoons (10 g) fine salt

Description

A warm, crackly sourdough loaf with an open crumb and tangy flavor made from just four ingredients.

Ingredients

4 cups (500 g) bread flour or all-purpose flour
1 2/3 cups (375 g) warm water (about 75–80°F / 24–27°C)
1 cup (200 g) active sourdough starter
2 teaspoons (10 g) fine salt

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Instructions

In a large bowl, whisk the flour briefly to aerate it. Pour in the warm water. Stir with a spatula until a rough, shaggy dough forms. Cover and rest for 30 minutes.
Add the active starter and salt. Pinch and fold the dough until the starter and salt are fully incorporated.
For the next 2 hours, perform gentle stretch-and-folds every 30 minutes. Cover between sets.
Let the dough bulk ferment at room temperature until roughly doubled (6–8 hours).
Shape the dough and place seam-side up in a well-floured proofing basket. Refrigerate for 8–12 hours.
Preheat the oven to 450°F (232°C) with your Dutch oven inside for at least 30 minutes.
When ready, invert the dough onto parchment, score the top, and lower it into the hot Dutch oven. Bake covered for 20 minutes, then uncover and bake an additional 25 minutes until deeply browned.
Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing.

Notes

For a lower hydration dough, reduce water by 25–50 g. Keep whole loaves at room temp in a cotton or paper bag.