Classic Sourdough Bread

Instructions

1. 1

   In a large mixing bowl, combine 500g of bread flour and 10g of salt.

2. 2

   In a separate bowl, mix 100g of sourdough starter with 300g of water until the starter is fully dissolved.

3. 3

   Pour the starter mixture into the flour and salt mixture.

4. 4

   Mix the ingredients together until a rough dough forms.

5. 5

   Cover the bowl with a damp cloth and let it rest for 30 minutes.

6. 6

   After 30 minutes, perform a series of stretch and folds: grab one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat this process 4 times.

7. 7

   Cover the dough again and let it rest for another 30 minutes. Repeat the stretch and fold process 3 more times, with 30-minute rests in between.

8. 8

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

9. 9

   Once the dough has risen, gently shape it into a round loaf. Place it in a proofing basket or a bowl lined with a floured cloth.

10. 10

    Cover the dough and let it proof in the refrigerator for 12-18 hours.

11. 11

    Preheat your oven to 250°C (482°F) with a Dutch oven inside.

12. 12

    Carefully transfer the dough from the proofing basket to the preheated Dutch oven. Score the top of the dough with a sharp knife.

13. 13

    Cover the Dutch oven with its lid and bake for 20 minutes.

14. 14

    After 20 minutes, remove the lid and reduce the oven temperature to 220°C (428°F). Bake for an additional 20-25 minutes, or until the bread is golden brown and has a hollow sound when tapped on the bottom.

15. 15

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