Sourdough Bread
Classic sourdough loaf with a long cold ferment for deep flavour and an open crumb.
⚙️ Formula
📝 Method: Sourdough Bread
- Mix flour and water. Autolyse 30-60 mins.
- Add starter and salt. Pinch to mix.
- 3-4 sets of stretch and folds every 30 mins.
- Bulk ferment until volume increases 30-50%.
- Pre-shape, rest 20 mins, final shape.
- Cold retard in fridge 12-24 hours.
- Bake 20 mins at 250°C with closed lid in cast iron pot, then 25-30 mins at 180°C without lid.
⚖️ Ingredient Weights True Hydration: 0%
Bread Flour 100%520.8 g
Nutrition Facts
— servings per recipe
Serving size —
Per Serving
Per 100g
Calories
0
0
Total Fat
0g0g
Sodium
0mg0mg
Total Carbohydrate
0g0g
Total Sugars
0g0g
Includes Added Sugars
0g0g
Protein
0g0g
*Estimated nutritional values based on standard baking ingredients prior to baking water loss.