Sourdough Bread

Prep time: 24 hours (including fermentation)

Servings: 1 loaf

Ingredients

  • 500g bread flour
  • 350g water
  • 100g active sourdough starter
  • 10g salt

Instructions

  1. Mix the dough. Combine flour and water in a large bowl. Mix until no dry flour remains. Rest for 30 minutes (autolyse).

  2. Add starter and salt. Add the sourdough starter and salt to the dough. Squeeze and fold until fully incorporated.

  3. Bulk fermentation. Let the dough rise at room temperature for 4-6 hours. Perform stretch-and-folds every 30 minutes for the first 2 hours (4 sets total).

  4. Shape. Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a floured towel.

  5. Cold proof. Cover and refrigerate for 12-16 hours.

  6. Bake. Preheat oven to 450F with a Dutch oven inside. Score the top of the dough. Bake covered for 20 minutes, then uncovered for 20-25 minutes until deep golden brown.

  7. Cool. Let the bread cool on a wire rack for at least 1 hour before slicing.