- Lightly flour your work surface and turn out the dough.
- Shape the dough into a round or oval loaf, depending on your baking vessel.
- Place the shaped dough seam-side down into a floured proofing basket or a bowl lined with a floured kitchen towel.
Step 6: Final Proof
- Cover the dough and let it proof for 1–2 hours at room temperature, or overnight in the refrigerator for a slower fermentation and better flavor.
Step 7: Preheat the Oven
- Place a Dutch oven or a heavy baking pot with a lid in your oven. Preheat to 250°C (475°F) for at least 30 minutes.
Step 8: Bake the Bread
- Carefully transfer the dough to a piece of parchment paper for easy handling.
- Score the top with a sharp knife or razor blade to allow the bread to expand.
- Place the dough in the preheated Dutch oven (using the parchment paper as a sling).
- Cover with the lid and bake for 20 minutes.
- Remove the lid and bake for another 10–20 minutes, until the crust is deep golden brown.
Step 9: Cool the Bread
- Remove the bread from the oven and let it cool completely on a wire rack (at least 1–2 hours) before slicing.
Tips for Success
- Use a kitchen scale: Precision matters in sourdough baking.
- Hydration: Adjust the water slightly if your dough feels too dry or too wet.
- Timing: Sourdough relies on fermentation time. Be patient and watch the dough, not the clock.
- Practice makes perfect: Sourdough baking improves with experience.
Nutritional Information (Per Slice, Approx. 12 slices per loaf)
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