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Sourdough Loaf
13 uVoor 1Nutri-Score C€
C
13 u
13 uSourdough Loaf
wat u nodig heeft
Ingrediënten
active sourdough starter (active and bubbly)Overig100 g
filtered water (warm)Dranken350 ml
unbleached bread flourGranen500 g
saltKruiden en specerijen10 g- rice flour (for dusting the banneton)Granen30 g
per portie
Voedingswaarden
1.920kcal
- Koolhydraten
- 400 g
- Eiwitten
- 62 g
- Vetten
- 8 g
wat u gebruikt
Keukengerei
Mengkom
Deegsteker- banneton
Braadpan
Oven
stap voor stap
Bereiding
- Stap 1
Mix the dough
- Combine the active starter and warm filtered water in a bowl.
- Add the bread flour and salt and mix until no dry flour remains.
- Stap 2
Rest the dough
- Cover the bowl with a damp tea towel.
- Let the dough rest.
- Stap 3
Stretch and fold
- Perform a set of stretch and folds.
- Repeat for 3 sets in total, every 30 minutes.
- Stap 4
Bulk ferment
- Cover and let the dough rest until jiggly and no longer very sticky.
- Stap 5
Shape the dough
- Fold and shape the dough with wet hands and a wet bench scraper.
- Cover with a damp tea towel and let rest.
- Stap 6
Final shape
- Fold and shape the dough some more.
- Place the dough smooth side down into a rice-floured banneton.
- Stap 7
Cold proof
- Cover the banneton with plastic wrap.
- Refrigerate the dough.
- Stap 8
Preheat the oven
- Preheat the oven with the Dutch oven inside to 260 °C (500 °F).
- Stap 9
Score the dough
- Turn the dough out onto parchment.
- Score with at least one deep score.
- Stap 10
Bake with the lid on
- Place the dough into the preheated Dutch oven.
- Bake with the lid on at 260 °C (500 °F).
- Stap 11
Bake uncovered
- Remove the lid and lower the temperature to 245 °C (475 °F).
- Bake until deeply browned.
- Stap 12
Cool and enjoy
- Take the loaf out of the Dutch oven and cool on a rack before slicing.