Go Back

High Altitude Sourdough Bread

A specially crafted sourdough bread recipe for high altitudes, ensuring perfect rise and flavor every time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 12 minutes
Servings: 12 slices
Course: Bread
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 g bread flour
  • 350 g water at room temperature
  • 100 g active sourdough starter at peak activity
  • 10 g salt

Equipment

  • Large mixing bowl
  • Dough scraper
  • Instant read thermometer
  • Loaf pan or baking stone
  • Kitchen scale
  • Sharp knife or bread lame

Method
 

  1. In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains.
  2. Add the active sourdough starter and mix until fully incorporated.
  3. Add the salt to the dough and mix thoroughly.
  4. Cover the bowl with a damp cloth and let it sit at room temperature for about 6 hours.
  5. Every 30 minutes during the first 3 hours of bulk fermentation, perform a stretch and fold.
  6. After bulk fermentation, gently transfer the dough onto a floured surface and shape it into a round or oval loaf.
  7. Place your shaped dough into a floured proofing basket or bowl and let it rise for another 1-2 hours.
  8. About 30 minutes before baking, preheat your oven to 450°F (230°C).
  9. Carefully transfer the dough to your prepared baking surface and score the top with a sharp knife.
  10. Bake for 30-45 minutes, until the bread is golden brown and sounds hollow when tapped.

Notes

This sourdough bread is perfect for sandwiches, toast, or simply with butter. It can be stored for later use.