Sourdough Bread Recipe l How to Make Sourdough Bread | Bread without Dutch Oven. Open Bake Sourdough

For sourdough starter:

25 g flour
25 g water
25 g sourdough starter

Feed sourdough starter in a 1:1:1 ratio and leave until it reaches its peak. (~4-6 hours)

Dough for 1 loaf 🍞 :

70 g sourdough starter
315 g bread flour
35 g whole wheat flour
260 g water
7 g salt

Mix sourdough starter, water, flour and salt together until completely combined. Let rest for 40 minutes.

Perform 3 sets of coil folding with an interval of 30-40 minutes. After the final folding let the dough proof for 30-40 minutes.

Dust the work surface with flour. Transfer the dough to work surface and shape it as shown in the video (or in your usual way).

Place the dough seam side up in a proofing basket. Cover it and transfer the dough to rise overnight in the refrigerator.

Preheat the oven with the pizza stone or steel inside to 250°C (480°F) for about 40 minutes. At the same time, place a baking dish with lava rocks on the bottom of the oven. Take the dough out of the fridge, place it seam side down on parchment paper, score it with a bread lame. Place the bread on a hot stone or steel, and pour a cup of boiling water into the baking dish. quickly close the oven door and bake the bread for 20 minutes with steam

Open the oven to release steam , lower the temperature to 200° (400°F) and bake for another 20 minutes.

At the end of baking, the bread should be golden brown. Remove the bread from the oven, cool and enjoy your delicious freshly baked bread.