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

  1. Mix: Combine everything and knead for 8–10 minutes until smooth and elastic.

  2. Bulk ferment: Leave at room temperature for approximately 5–7 hours at 74–76°F, until the dough has risen about 60–75%.

  3. Shape: Gently flatten the dough to redistribute larger bubbles, then roll it into a loaf approximately 12 inches long.

  4. Refrigerate: Place on parchment, cover well, and refrigerate overnight for 10–16 hours.

  5. Final proof: The next day, let the dough finish rising at room temperature if needed, until noticeably puffy.

  6. Bake: Bake at 425°F for approximately 25–30 minutes, with steam during the first 10 minutes.

  7. Soften the crust: Lightly brush with olive oil or butter immediately after baking.

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