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Homemade Sourdough Bread

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
1315 min
SERVINGS
8 servings
Homemade Sourdough Bread
Ingredients
  • 100 grams active sourdough starter
  • 394 grams bread flour
  • 250 grams water
  • 8 grams kosher salt
  • 2 tablespoons rice flour, or as needed
Instructions
1
Gather all necessary ingredients beforehand.
2
Place the dough in a bowl and combine bread flour, water, and salt; mix until well blended and sticky.
3
Cover the bowl with aluminum foil and allow it to rest for 4 hours at a comfortable temperature of 70 to 75 degrees Fahrenheit (21 to 24 degrees Celsius).
4
Uncover the dough and use your hands to gently fold it over onto itself three to four times. Cover again with foil and let it ferment for 2 more hours.
5
Generously dust a proofing basket (banneton) with rice flour to prevent sticking.
6
Transfer the dough out of the bowl onto a lightly floured work surface. Shape it into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Place the dough into the prepared basket with the smooth side down, making sure to pinch the rougher edges on the surface together toward the center to maintain a round ball shape.
7
Cover and refrigerate for 12 hours to slow down the fermentation process.
8
Remove the banneton from the refrigerator and let it sit in a warm spot until the dough springs back slowly and retains a slight indentation when poked gently with your finger, approximately 3 to 5 hours.
9
Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a rimmed baking sheet with parchment paper.
10
Dust the surface of the dough with flour. Gently invert the banneton over the center of the baking sheet and flip the dough out onto the parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist the entire surface lightly with water.
11
Bake in the center of the preheated oven until it is beautifully browned, 25 to 30 minutes.
12
Transfer the loaf to a wire rack and let it cool completely before slicing.