Chef John's Sourdough Bread

View the Original Recipe on AllRecipes

By Chef John

Ingredients

• 100 grams sourdough starter
• 250 grams water
• 8 grams kosher salt
• 394 grams bread flour
• Rice flour for bread form (banneton)
• 1 10-inch banneton (proofing basket)

Directions

1. Mix: Measure out starter into a bowl. Add water, salt, and bread flour. Mix into a sticky dough. Cover with foil; rest 4 hours at 70-75℉ (22℃).
2. Fold: With wet hands, fold dough over on itself 3 or 4 times. Cover; ferment 2 more hours.
3. Prepare: Dust a bread form with rice flour.
4. Shape: Place dough on floured surface, shape into ball, and place smooth-side down into banneton.
5. Refrigerate: Cover and refrigerate 12 hours.
6. Rise: Let rise at room temp until dough springs slowly back, 3-5 hours.
7. Preheat: Heat oven to 450℉ (230℃). Line baking sheet with parchment.
8. Score: Invert dough onto sheet, score top, and mist with water.
9. Bake: Bake until browned, 25–30 minutes.
10. Cool: Cool completely on rack before slicing.

PRINT YOUR RECIPE HERE

Chef's Notes

If you don't have a banneton, use a bowl lined with a cotton kitchen towel coated with rice flour. It works just as well.

Nutrition Information (Per Serving)

*Percent Daily Values are based on a 2,000 calorie diet.