Sourdough Bread

• Category: Baking
• Servings: 1 loaf
• Prep time: 1 hr 15 min active, plus ~12 hr bulk ferment and 10–36 hr cold proof
• Cook time: 35 min

Ingredients

• Room temperature water: 325 g
• Salt: 10 g
• Sourdough starter: 20 to 30 g (more if the house is colder or you have less time)
• Bread flour or flour blend: 450 g
• Flour scald: 35 g flour mixed with 70 g water (a different flour like khorasan, rye, spelt, or whole wheat adds flavor)

Instructions

1. Prepare the scald: combine flour and boiling water, mixing thoroughly with no dry spots.
2. Add water, salt, and starter to the bowl; mix to break up the scald and starter and dissolve the salt.
3. Add the flour and mix very well for a few minutes.
4. Autolyse: rest at room temperature for at least 15 minutes.
5. Bulk fermentation with 4 sets of stretch and folds (about 45 min): stretch dough upward without tearing, fold over itself, rotate the container 90 degrees, and repeat until the dough stops stretching. Wait at least 15 minutes (up to 30 is better) between sets, for a total of 4 sets.
6. After all folds, cover and let ferment at room temperature overnight or all day (about 12 hours from first mix, depending on starter amount and temperature). Warmer water, more starter, or a warmer spot speeds this up.
7. Shape as preferred.
8. Refrigerate 10 to 36 hours (or bake right away in a pinch).
9. Bake: preheat fully to 480°F. Bake 20 min covered with ice, then uncovered until dark, about 15 more minutes.

Notes

Straight-from-the-fridge starter works well if fed within the past week. After 2 weeks it rises slower (still OK) — feed it a day or few days ahead if it's been that long. The flour blend is bread flour, whole milled sifted flour, extra fine semolina, and a small amount of rye; any flour works, but the water amount may need adjusting.