Description
Two lean French-style loaves made with active sourdough starter. Suggested formula; not kitchen-tested here.
Yield: 2 loaves | Total: Roughly 7–12 hours after the starter is ready, including cooling; longer in cool conditions
Ingredients
Scale
- 3¾ cups bread flour, spooned and leveled
- 1¼ cups water
- ½ cup ripe 100% hydration sourdough starter, stirred down before measuring
- 1½ teaspoons fine table salt
- A little flour for shaping and optional oil for the container
Instructions
- Mix starter and water, then add flour and salt. Stir until fully moistened. Cover for 30 minutes.
- Perform three gentle sets of folds at approximately 30-minute intervals.
- Continue bulk fermentation until expanded roughly 50–75%, aerated, and lighter. Allow about 4–7 hours total from mixing near 75–78°F, adjusting to the dough.
- Divide into two portions, gently preshape, cover, and rest 20 minutes.
- Shape into 13–15-inch loaves. Place seam-side down on parchment with space between them, or use a supported towel for proofing before transferring.
- Cover and proof until puffy, usually about 1–3 hours. Preheat the oven to 450°F near the end.
- Make three or four diagonal scores per loaf. Bake 10 minutes at 450°F, then reduce to 425°F and bake another 15–25 minutes until deeply golden and baked through. Optional steam should be used only with suitable metal cookware and an oven that permits it.
- Cool on a rack at least 1 hour before slicing.
Storage: Enjoy within about 2 days at room temperature, or freeze for up to 3 months for best quality.
Estimated nutrition: Approximately 100–120 calories per slice if the batch yields 18 slices. Flour measurement and slice size change the total. The bread contains wheat and is not gluten-free.