Close-up shot of a rustic sourdough loaf sprinkled with pretzel salt on a wooden table

Sourdough bread

Name: Sourdough-with-Pretzel-Salt
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 50 min
Yield: 1
Cuisine: Fermented-Foods
Ingredients: 500g Strong bread flour; 100g Whole wheat flour; 10g Salt; 350g Lukewarm water; 100g Active sourdough starter; To taste Pretzel salt

sourdough with pretzel salt

By:

Savory Touch

Published:

21 Feb 2025

This recipe isn't just about creating a loaf of sourdough; it's about embracing the journey. From the slow fermentation of the starter to the satisfying crackle of the crust, baking sourdough is a meditative process. It teaches patience, and in my experience, patience in baking often equates to an amazing taste.

I remember the first time I tried baking sourdough. It was a disaster! A flat, dense brick of disappointment that even my dog wouldn't touch. But I persevered, learning from my mistakes, and eventually, I created this wonderfully rustic, satisfying loaf. I hope you’ll find that same joy in the process. Trust me; it's completely worth it.

Required Equipments

Large mixing bowl
Measuring cups and spoons
Rubber spatula or wooden spoon
Kitchen scale (optional)
Dutch oven or large oven-safe pot with lid
Baking sheet
Parchment paper
Coarse sea salt
Pretzel salt

Sourdough with Pretzel Salt: Frequently Asked Questions

Sourdough with Pretzel Salt

This recipe guides you through making a wonderfully crusty sourdough loaf enhanced with a sprinkle of delightful pretzel salt. It's a perfect balance of tangy sourdough flavor and a satisfying salty crunch.

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 30 minutes

Cook Time: 50 minutes

Total Time: 110 minutes

📖 Instructions

In a large mixing bowl, combine 500g of strong bread flour, 100g of whole wheat flour, and 10g of salt. Give it a quick stir to combine the dry ingredients.
Add 350g of lukewarm water and 100g of active sourdough starter to the flour mixture. Mix using a rubber spatula or wooden spoon until a shaggy dough forms. Don't worry if it seems a bit sticky at this stage.
Lightly flour your work surface and gently knead the dough for 5-7 minutes. It should become smoother, though it'll remain somewhat sticky. If it seems too wet, add a tablespoon or two of additional flour.
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rest (bulk fermentation) for 4-6 hours at room temperature or until it has roughly doubled in size.
Gently turn the dough out onto a lightly floured surface. Gently shape it into a round boule or a batard (oval). Don't overwork the dough, or you'll deflate it.
Place the dough into a well-floured banneton basket (or a bowl lined with a floured linen cloth). Cover the banneton and refrigerate for at least 12 hours, or up to 18 hours, for cold proofing. This step enhances the flavor and develops the texture.
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. This is very important for creating a good oven spring!
Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton into the Dutch oven. Score the top of the dough with a sharp knife or lame. (A lame is a special tool for scoring bread, but a sharp knife works just fine!)
Cover the Dutch oven and bake for 20 minutes. After 20 minutes, remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. Resist the urge to cut into it while it's still warm! It'll be sooo much better later.
Sprinkle generously with pretzel salt while still slightly warm. Okay maybe while still pretty darn hot, but careful, okay? Don't burn yourself! It looks amazing, though!

📝 Notes

Use a kitchen scale for accurate measurements.
Adjust water amount depending on the hydration of your starter.
Let the bread cool completely before slicing to prevent a gummy texture. I know, it's hard to wait, but trust me on this one!
If you dont have a lame or sharp knife, a very sharp serrated knife will do in a pinch, though you may need to make several smaller cuts instead of one long one.