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.

2. 2

   Add 100g of sourdough starter to the mixture and mix until well incorporated.

3. 3

   Let the dough rest for 30 minutes to allow the flour to fully hydrate.

4. 4

   Add 10g of salt to the dough and mix thoroughly until the salt is evenly distributed.

5. 5

   Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-5 hours, performing a series of stretch and folds every 30 minutes for the first 2 hours.

6. 6

   After the bulk fermentation, turn the dough out onto a lightly floured surface and shape it into a round loaf.

7. 7

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

8. 8

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

9. 9

   Once preheated, carefully transfer the dough into the hot Dutch oven, score the top with a sharp blade, and cover with the lid.

10. 10

    Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 25-30 minutes until the crust is deep golden brown.

11. 11

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