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Baking
Rustic Sourdough Loaf
A crackly-crust sourdough with an open, airy crumb — worth the wait.
by Priya Nair · ⏱ 24 hr · Hard
Ingredients
- ✓500g bread flour
- ✓350g water
- ✓100g active sourdough starter
- ✓10g salt
Instructions
- 1Mix flour, water and starter, rest 30 minutes.
- 2Add salt, perform stretch and folds every 30 minutes for 3 hours.
- 3Bulk ferment overnight in the fridge.
- 4Shape, proof 2 hours, then bake covered at 250°C for 20 minutes, uncovered for 20 more.
