Soft Italian Sourdough Bread
Soft Italian Sourdough Bread This recipe uses 100% sourdough starter, no commercial yeast, and no rye flour. Ingredients Ingredient Amount Bread flour 450 g Water 295 g Active sourdough starter (100% hydration) 100 g Olive oil 15 g Honey or sugar 10 g Salt 10 g Total hydration is approximately 69%. Instructions Mix: Combine everything and knead for 8–10 minutes until smooth and elastic. Bulk ferment: Leave at room temperature for approximately 5–7 hours at 74–76°F, until the dough has risen about 60–75%. Shape: Gently flatten the dough to redistribute larger bubbles, then roll it into a loaf approximately 12 inches long. Refrigerate: Place on parchment, cover well, and refrigerate overnight for 10–16 hours. Final proof: The next day, let the dough finish rising at room temperature if needed, until noticeably puffy. Bake: Bake at 425°F for approximately 25–30 minutes, with steam during the first 10 minutes. Soften the crust: Lightly brush with olive oil or butter immediately after...