Ingredients
Scale
- 500g of all-purpose flour
- 350g of lukewarm water
- 100g of active sourdough starter
- 10g of sea salt
Instructions
- Combine the flour, water, and sourdough starter in a large bowl until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 10-15 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let proof for 4-6 hours or until doubled in size.
- Gently turn the dough onto a floured surface, shape into a round loaf, and let rest for another hour.
- Score the surface of the dough with a sharp knife just before baking.
- Preheat the oven to 450°F (232°C), adding steam by placing a tray with water below.
- Bake for 30-35 minutes until golden brown and hollow sounding when tapped.
Notes
- Sourdough bread lasts 4-5 days at room temperature.
- Freeze sourdough bread for up to 3 months.
- Slice bread before freezing for easier use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 150 Kcal
- Sugar: 0.4g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
