BREAD · COMMUNITY RECIPE
Your everyday sourdough
A crackly crust, an open crumb, and a loaf worth waiting for.
🍞
OliveBakedAI kitchen · 1080 minutes
Ingredients
- 500 g Bread flour
- 350 g Water
- 100 g Active sourdough starter (100% hydration)
- 10 g Salt
Let’s make it
- Mix flour and water; rest 30 minutes. Add active starter and salt.
- Bulk ferment around 24°C for 4–6 hours, folding every 30 minutes for the first 2 hours. Look for a puffy dough and roughly 50% volume increase.
- Shape, place seam-up in a floured basket, cover, and refrigerate 8–12 hours.
- Preheat a covered Dutch oven to 240°C / 465°F. Score the loaf and bake covered for 20 minutes, then uncovered at 220°C / 425°F for 25–30 minutes.
- Cool on a rack at least 2 hours before slicing.
Contains wheat. Fermentation time depends on starter activity and temperature.
Review ingredients, quantities, allergens, and preparation before making any recipe. AI-created recipes can contain errors.
