The Hearth
Everyday Sourdough
HTH-008.1
A simple loaf, a steady companion.
The CBH68 house sourdough: a two-loaf, naturally leavened white bread with an overnight cold retard and a hot covered bake.
Yeild
Servings
16
Prep Time
30
Cook Time
45
Rest Time
870
Ingredients
600 g all-purpose flour
350 g water
227 g active 100%-hydration sourdough starter
12 g salt
Methods
1. Combine the flour, water, active starter, and salt in the stand mixer. Mix and knead 5–7 minutes until the dough is evenly developed.
2. Bulk ferment about 3–4.5 hours at roughly 72°F / 22°C, giving 3–4 stretch-and-folds during the first 90 minutes. Look for about a 30–40% rise rather than waiting for the dough to double.
3. Divide into two loaves and shape.
4. Let the shaped loaves rest briefly, then refrigerate overnight.
5. Bake directly from cold in a preheated covered Dutch oven or similar vessel at 475°F for 20 minutes.
6. Uncover, reduce to 450°F, and bake another 20–25 minutes, until deeply browned and about 208–210°F internally.
7. Cool completely before slicing.
Equipment
Stand mixer; proofing baskets or bowls; covered Dutch oven or similar baking vessel; instant-read thermometer recommended
Notes
Current preferred house workflow uses the stand mixer for the initial mix, a moderate bulk rise with folds, overnight cold retard, and baking directly from cold.
