This is a delicious crusty sourdough that reminds me of a traditional European loaf. All those nooks and crannies that make this bread perfect for dipping in olive oil or soup.
Crusty White Sourdough
based on Basic White Sourdough
Makes 2 small loaves or 1 extra large loaf
Total time: 3 hours + overnight proof + 40 minutes baking
- 230 g fed 100% hydration sourdough starter
- 455 g unbleached white flour
- 255 g water
- 1 tbsp sugar
- 2 tsp salt
- Mix all ingredients together, except the salt. Let it rest in the bowl for 30 minutes.
- Add the salt and knead the dough until it reaches a medium level of gluten development. It should take less than 5 minutes by hand.
- Transfer the dough to a wide oiled container, cover, and place the container somewhere warm like the top of the fridge.
- Fold the dough over once after 50 minutes
- Fold the dough again after another 50 minutes.
- After 30 more minutes, divide your dough in half and shape it into two loaves. I flattened it, rolled it, then put it into bread pans.
- Stick the bread in the fridge overnight.
- Preheat your oven to 400 degrees.
- Take your bread out of the fridge and slash with a knife.
- Bake for 35-40 minutes, until it's golden brown.
- You can tell it's done if it sounds hollow when you knock on the bottom of the bread. If you hear it crackling as it cools that's also a good sign.
- To add toppings like sea salt and herbs (left loaf in the photo), or sesame seeds (right loaf in the photo), rub a little water on top of the loaf before slashing the bread, then sprinkle your toppings. The water will make it adhere to the loaf better.
- When I make this bread I'll feed the starter before work, prep the dough when I come home, stick it in the fridge and bake it the next morning.
- If you are impatient, skip step 7, let the bread proof at room temperature for another 1.5 hours, then bake at 400 degrees.