10 10 10 Bread
Discover the simplicity and rustic charm of "10 10 10 Bread," a no-frills sourdough recipe that lets natural flavors shine. With just three primary ingredients—bread flour, water, and an active sourdough starter—measured at an easy-to-remember 300 grams each, this artisan loaf is a celebration of wholesome baking. Enhanced with a touch of salt, the dough undergoes a slow fermentation process to develop its signature tangy flavor and airy crumb. Perfect for sourdough enthusiasts, this recipe combines autolyse, folding, overnight proofing, and baking techniques to yield a golden crust and chewy interior. Whether enjoyed fresh or toasted, this 10-serving bread is ideal for sandwiches, charcuterie spreads, or simple butter-slathered slices. For anyone looking to delve into sourdough baking, "10 10 10 Bread" offers an approachable, rewarding experience with bakery-quality results right at home.
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Recipe Information
Ingredients
- 300 grams Bread flour
- 300 milliliters Water
- 300 grams Sourdough starter (active and bubbly)
- 10 grams Salt
Instructions
In a large mixing bowl, combine the bread flour, water, and sourdough starter. Mix well until no dry flour remains.
Let the mixture rest for 30 minutes to allow the flour to hydrate. This is called autolyse.
After 30 minutes, add the salt to the dough. Gently knead the dough in the bowl for about 5 minutes, folding and pressing until the salt is evenly incorporated.
Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 4 hours. During this time, perform a series of folds every 30 minutes by lifting one edge of the dough and folding it over the center. Rotate the bowl and repeat on all four sides.
After the 4-hour bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference.
Transfer the shaped dough onto a floured proofing basket or parchment-lined bowl. Cover and let it proof for another 4 hours at room temperature or overnight in the refrigerator for a slower, colder ferment.
Preheat your oven to 475°F (245°C) and place a Dutch oven or a baking stone inside to heat up while the oven preheats.
Once the oven is fully heated, carefully transfer the dough onto parchment paper if it’s not already on one. Score the top of the dough with a sharp knife or razor blade to allow it to expand while baking.
Carefully place the dough into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, cover it with the lid.
Bake for 20 minutes with the lid on. Then remove the lid and bake for an additional 20 minutes to allow the crust to brown.
Remove the bread from the oven and let it cool completely on a wire rack before slicing. Cooling ensures the crumb sets properly.
Slice, serve, and enjoy the hearty and chewy 10 10 10 Bread!
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 1.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
