One thing at a time
Here’s how.
- Mix starter, water, flour and salt. Cover for 30 minutes.
- Lift one dough edge and fold inward. Turn the bowl and repeat on four sides. Make three rounds, 30 minutes apart.
- Cover and let rise until doubled, often 6–12 hours. Watch the dough rather than the clock.
- On a lightly floured surface, form a round. Put it seam-up in a floured, towel-lined bowl. Cover and refrigerate 12–15 hours.
- Check your Dutch oven and parchment ratings. Preheat the covered pot at 500°F for one hour.
- Turn the cold dough onto suitable parchment and make one shallow expansion cut. Transfer carefully into the hot pot.
- Bake covered for 20 minutes. Uncover, reduce to 475°F and bake another 15–25 minutes until deeply golden. Cool before slicing.
A little more than the ingredients
Why it belongs in the house.
Flour, water, salt and time. A loaf you understand, with a real crust and a lovely chew. Slow fermentation develops its flavor and helps make the dough rise.
Choose a flour you enjoy, including whole-grain loaves once you know your starter. Sourdough is still bread containing gluten when made with wheat. Fermentation does not make it suitable for someone with celiac disease.