Lunch
Free Recipe
Classic Sourdough Loaf
An open-crumbed sourdough with a crackly crust, developed over a long cold ferment.
In the Kitchen
Ingredients
- 450g strong bread flour
- 50g whole wheat flour
- 375ml cool water
- 100g active sourdough starter
- 9g fine salt
Method
1
Mix flours and 350ml water; autolyse 1 hour. Add starter and remaining water; rest 30 mins.
2
Add salt; perform 4 sets of stretch-and-folds every 30 minutes.
3
Shape into a boule and place seam-up in a floured banneton; refrigerate overnight.
4
Bake in a preheated Dutch oven at 250C: 20 mins lid on, 25 mins lid off until deep brown.