Classic Sourdough Bread

Preparación

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.