Bread

Weekend Sourdough Loaf

20 min work, 18 h rising, 45 min bake · Serves 1 large loaf

A forgiving country loaf with a crackly crust. Needs a lively starter and a lazy Saturday.

Ingredients

• 500 g bread flour
• 350 g water, lukewarm
• 100 g active starter
• 10 g fine salt

Method

1. Mix flour and water, rest 30 minutes. Add starter and salt and squeeze them in with wet hands.
2. Over the next 3 hours, fold the dough four times, every 45 minutes. It should feel airy and smooth.
3. Shape into a round, place in a floured bowl, cover and refrigerate overnight (12-16 hours).
4. Heat a Dutch oven at 240 C for 45 minutes. Tip in the dough, slash the top, bake covered 25 minutes.
5. Uncover, lower to 220 C and bake 20 minutes more until deep golden. Cool a full hour before slicing.

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