Ingredients
- 500g (4 cups) bread flour (or all-purpose flour)
- 350g (1 ½ cups) water (room temperature)
- 100g (½ cup) active sourdough starter (fed and bubbly)
- 10g (2 tsp) salt
Instructions
- Mix Dough: In a large bowl, mix the flour and water until no dry flour remains. Cover and let it rest for 30 minutes (this is the autolyse).
- Add Starter & Salt: Add the sourdough starter and salt to the dough. Mix well until fully incorporated.
- Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours, performing 3–4 sets of stretch and folds every 30–60 minutes.
- Shape: Lightly flour a surface, turn out the dough, and shape it into a round loaf. Place it seam-side up in a floured proofing basket or bowl lined with a floured towel.
- Second Rise: Cover and let rise at room temperature for 1–2 hours, or refrigerate overnight for better flavor.
- Preheat Oven: Place a Dutch oven in your oven and preheat to 230°C (450°F).
- Score & Bake: Carefully transfer the dough onto parchment paper. Score the top with a sharp knife or razor. Place it in the hot Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for another 20–25 minutes until golden brown.
- Cool: Let the bread cool completely on a wire rack before slicing.
Would you like a version with tips or substitutions too?