Homemade Sourdough Bread

Feed your sourdough starter (90 g) 8 to 12 hours before mixing the dough, ensuring it doubles in size.

In a large bowl, weigh bread flour (520 g) and sea salt (12 g). Stir optional fennel seeds (1 tsp) into the flour. Mix the active sourdough starter (90 g) with water (385 g) until cloudy, then incorporate into the dry ingredients. Mix for 1 minute and rest for 15 minutes. Start 15m timer

Perform a set of stretches and folds by pulling the dough upward and folding it over the center. Quarter turn the bowl and repeat for 30 seconds. Cover, rest for 15 minutes, and repeat once more. Start 15m timer

Cover the bowl tightly and let the dough proof on the counter for 10 to 12 hours. It should expand and become jiggly. Start 660m timer

Slide the dough into a medium bowl lined with parchment (1). Perform a final set of stretches to shape the loaf, keeping it seam-side down.

Dust the top with rice flour (1 tbsp) and chia seeds (1 tbsp). Place the bowl uncovered in the refrigerator for 60 minutes to firm up for easier scoring. Start 60m timer

Preheat your oven to 500F for 60 minutes with the dutch oven inside. Start 60m timer

Carefully score the dough with a sharp blade at a 45-degree angle. Transfer the dough and parchment (1) into the hot dutch oven. Bake covered for 20 minutes. Start 20m timer

Remove the lid and lower the temperature to 450F. Bake for 10 to 15 minutes until the crust is deeply golden and reaches an internal temperature of 208F. Start 15m timer

Let the loaf cool on a wire rack for 60 minutes before slicing. Serve with plant based butter (1 tbsp) and maple syrup (1 tbsp). Start 60m timer