Sourdough bread

Sourdough

Ingredients:

For the bread:

500g (3 ⅓ cups) bread flour (or all-purpose flour)
375g (1 ½ cups + 2 tbsp) water, room temperature
100g (½ cup) active sourdough starter (fed and bubbly)
10g (2 tsp) salt

Instructions:

Step 1: Prepare the Dough

Mix the dough: In a large bowl, mix flour and water until no dry bits remain. Cover with a damp cloth and let it rest for 30–45 minutes (autolyse).
Add starter and salt: Add the sourdough starter and salt to the dough. Mix well by hand, pinching and folding the dough to incorporate.

Step 2: Bulk Fermentation

Stretch and fold: Over the next 4 hours, perform 4 sets of stretch-and-folds (one every 30 minutes):
- Grab one side of the dough, stretch it upward, and fold it over itself.
- Rotate the bowl and repeat on all four sides.
- Cover the dough between each set.

Let rise: After the last stretch-and-fold, cover the dough and let it rest until it has doubled in size (4–6 hours at room temperature or overnight in the refrigerator).

Step 3: Shape the Dough

Shape: Turn the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges into the center and then flipping it over.
Second rise: Place the dough seam-side up in a floured proofing basket (or a bowl lined with a floured kitchen towel). Cover and let it rise for 1–2 hours at room temperature or refrigerate overnight.

Step 4: Bake

Preheat oven: Preheat your oven to 475°F (245°C). Place a Dutch oven (or a baking stone with a steam tray) inside to heat up.
Score the loaf: Turn the dough out onto parchment paper. Use a sharp knife or razor blade to make a shallow slash (score) on the surface to allow the bread to expand.
Bake: Carefully place the dough into the preheated Dutch oven (use the parchment paper as a sling). Cover 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.

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