- Ingredients and Equipment
- Preparing the Starter
- Mixing and Kneading the Dough
- Proofing and Shaping
- Baking and Cooling
- Tips for Success
Ingredients and Equipment
Gather high-quality flour, water, and salt. You'll also need a digital scale, mixing bowls, a Dutch oven, and a sharp knife.
Preparing the Starter
Feed your sourdough starter and let it ferment at room temperature until it's active and bubbly.
Mixing and Kneading the Dough
Combine the starter, flour, water, and salt. Knead the dough until it's smooth and elastic.
Proofing and Shaping
Allow the dough to rise in a warm place until doubled in size. Shape it into a round loaf and let it rest.
Baking and Cooling
Preheat your Dutch oven, then bake the loaf with the lid on and then off to achieve a crispy crust. Let the bread cool on a wire rack.
Tips for Success
Maintain a consistent feeding schedule for your starter, use the right flour, and pay attention to the dough's texture and rise. Keep an eye on the bread while it bakes to ensure it doesn't burn.