⏱ Time (mostly waiting)
- Mixing: 15 minutes
- Bulk ferment: 4–6 hours
- Cold proof (optional but better): overnight
- Bake: 40–45 minutes
🍽 Makes
- 1 medium loaf (10–12 slices)
🧾 Ingredients
Dough
- 300 g bread flour (high-protein wheat flour)
- 100 g vital wheat gluten (key protein booster)
- 80 g active sourdough starter (100% hydration)
- 260–280 g warm water
- 10 g salt
Optional Protein Boost (choose ONE)
- 2 tbsp non-fat milk powder
- OR ¼ cup plain Greek yogurt (reduce water by 20 g)
👩🍳 Instructions
1️⃣ Mix
In a large bowl, combine:
- Bread flour
- Vital wheat gluten
- Salt
Add:
- Sourdough starter
- Water
Mix until a rough dough forms. Cover and rest 20–30 minutes (autolyse).
2️⃣ Knead
Knead by hand or mixer 8–10 minutes until smooth and elastic.
The dough should be slightly firm but stretchy.
3️⃣ Bulk Fermentation
- Place dough in a lightly oiled bowl.
- Cover and let rise 4–6 hours at room temp.
- Perform 2–3 stretch-and-folds during the first 2 hours.
The dough should increase about 50–70% (not fully double).
4️⃣ Shape
- Turn dough onto a lightly floured surface.
- Shape into a round or oval loaf.
- Place into a floured proofing basket or bowl.
5️⃣ Cold Proof (Recommended)
- Cover and refrigerate 8–16 hours
- Improves flavor and texture
(If skipping, proof at room temp 1–2 hours)
6️⃣ Bake
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Score the dough.
- Bake covered 25 minutes
- Uncover and bake 15–20 minutes until deep golden brown.
- Cool completely before slicing.
💪 Nutrition (Approx. per slice)
- Protein: 10–14 g
- Calories: ~120–140
- Sugar: 0–1 g
- Fiber: High