Classic Sourdough Bread

Instructions

1. 1

   In a large mixing bowl, combine 500g of all-purpose flour and 300g of water. Mix until no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes.

2. 2

   Add 100g of sourdough starter to the dough. Mix thoroughly until the starter is fully incorporated.

3. 3

   Sprinkle 10g of salt over the dough. Mix again until the salt is evenly distributed.

4. 4

   Perform a series of stretch and folds: grab the edge of the dough, stretch it upwards, and fold it over itself. Rotate the bowl slightly and repeat. Do this 4 times, then cover and let the dough rest for 30 minutes.

5. 5

   Repeat the stretch and fold process every 30 minutes for a total of 4 times.

6. 6

   After the final stretch and fold, let the dough rise at room temperature until it has doubled in size, about 4-6 hours.

7. 7

   Once risen, gently turn the dough out onto a lightly floured surface. Shape it into a round loaf by folding the edges into the center.

8. 8

   Place the shaped dough into a floured proofing basket or bowl, seam side up. Cover and let it proof for 2-4 hours at room temperature, or overnight in the refrigerator.

9. 9

   Preheat your oven to 230°C (450°F) with a Dutch oven inside.

10. 10

    Carefully transfer the dough onto a piece of parchment paper. Score the top with a sharp knife.

11. 11

    Remove the preheated Dutch oven from the oven, place the dough inside using the parchment paper, and cover with the lid.

12. 12

    Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 25 minutes, or until the bread is golden brown and sounds hollow when tapped.

13. 13

    Remove the bread from the oven and let it cool on a wire rack before slicing.