Italian Sourdough Bread

Ingredients

• 500g strong bread flour
• 100g active sourdough starter
• 350ml water
• 10g salt

Instructions

1. Mix flour, water and starter; rest 30 min (autolyse).
2. Add salt; knead briefly.
3. Stretch and fold every 30 min for 3 hours.
4. Shape into a boule; rest in a banneton overnight in the fridge.
5. Preheat oven and Dutch oven to 240C.
6. Score the dough; bake covered 20 min, uncovered 25 min until deep golden.
7. Cool fully on a rack.

Serving suggestions

• Eat with olive oil and salt.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions