Sourdough Bread
SERVINGS: One loaf
Feeding Time: 1-2 days
Prep & Bake time: 10-14 hours
Hands-On Time: 30-45 minutes
Freshly baked sourdough bread is one of life’s simple pleasures. With the right ingredients (and a little patience), it’s also pretty simple to make. The key is a great starter—and we offer Citarella President Helen Gurrera’s own starter, Bready Mercury, at all our markets. Pick it up any time, or feel free to make a starter of your own. Then, get to work. The result—a golden-brown bread with a crisp crust and light, airy crumb—is worth every single step.
Ingredients
- 500g (4 cups) bread flour
- 100g (3/4 cup) active sourdough starter
- 375g (1 1/2 cups) room temperature water
- 10g (2 tsp.) fine sea salt
Instructions
- Feed Your Starter: 1–2 Days: Use an active sourdough starter that doubles in size within 4–6 hours.
- Mix: 1 Hour: In a large bowl, add the room temperature water, followed by the active sourdough starter. Make sure the starter floats, which confirms it is active and ready to use. Add the flour and salt. Mix until a shaggy dough forms and no dry flour remains. Cover and rest for 1 hour.
- Stretch & Fold: Perform 4 sets of stretch and folds every 30 minutes. Cover the dough between sets.
- Grab one side of the dough.
- Gently stretch the dough upward.
- Fold the dough over itself.
- Turn the bowl and repeat 4 times to complete one full round.
- Bulk Ferment: 4–6 Hours: Let the dough rise at room temperature until it has increased in size by about 50–75% and is bubbly. The dough should look airy and jiggly.
- Shape: 20 Minutes: Turn the dough onto a lightly floured surface. Pre-shape into a round and let rest for 20 minutes. Then, shape into a tight boule and place seam-side up in a floured banneton.
- Final Proof: 2–8 Hours: Cover and let the dough rise until it is puffy and about 50% larger. Gently poke the dough. It should slowly spring back. Tip: For an easier overnight bake, proof the dough in the refrigerator overnight.
- Bake: 45–50 Minutes: Preheat a Dutch oven to 475°F (245°C) for 45 minutes. Transfer the dough onto parchment paper or a silicone mat. Score the top of the dough and carefully place it into the hot Dutch oven. Bake covered for 30 minutes. Remove the lid and bake for an additional 20 minutes, or until the loaf is a deep golden brown. Cool completely before slicing.
Temperature Guide
- Bulk Ferment: 72–75°F (22–24°C)
- Final Proof: 75–78°F (24–26°C), or proof overnight in the refrigerator
Pro Tips
- Use an active starter that doubles in size within 4–6 hours.
- Warm dough will rise faster.
- Cool dough will rise more slowly.
- Don’t skip the resting period after shaping.
- A sharp score helps the loaf open beautifully.
- Cooling is essential. Slicing too soon can result in a gummy crumb.
- Let the dough, not the clock, be your guide. Look for volume, feel, and bubbles.
Doneness Check
The loaf should sound hollow when tapped on the bottom and have an internal temperature of 205–210°F (96–99°C).
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
