The crust is thin and crunchy, and the inside is light and fluffy– perfect to make into garlic bread, or just tear and dip into some olive oil and balsamic vinegar!
Sourdough Italian Bread
Yield: 1 loaf
- 100 grams active sourdough starter
- 300 grams AP or white bread flour
- 37 grams whole wheat flour (any variety)
- 220 grams (1/2 cup) water
- 21 grams (1/2 Tablespoon, 8 ml) honey
- ½ Tablespoon (8ml) olive oil
- 8 grams (1¼ tsp, 6 ml) fine sea salt
- Make sure your sourdough starter is nice and active.
- Mix ingredients except salt in a mixing bowl to form a shaggy wet dough. Let sit for 30 minutes.
- Mix salt into dough. Pour dough onto a well-floured surface. Knead about 5 minutes, incorporating as little flour as possible (dough will be sticky at first and then become smoother).
- Form dough into a smooth ball. Oil mixing bowl with olive oil (about a teaspoon/5 ml), just enough to coat dough.
- Coat the dough in oil, then place rough side down. Cover bowl with plastic wrap and allow dough to proof at room temperature 12 hours or overnight.
- Transfer dough to a parchment-paper lined sheet pan. Form into a loaf about 12 inches (30 cm) long. Cover with plastic wrap and let proof another 2 hours.
- Preheat oven to 450F/232C for at least 30 minutes.
- Remove plastic wrap and score dough as desired with a serrated knife or bread lame.
- Bake 25 minutes, turning once halfway through.
- Let cool on baking rack.