Classic Sourdough Bread

Instructions

1. 1

   In a large mixing bowl, combine the lukewarm water and active sourdough starter, stirring until the starter is fully dissolved and the mixture appears slightly cloudy.

2. 2

   Add the bread flour to the bowl and mix with a wooden spoon or your hands until no dry flour remains, forming a shaggy dough. Cover with a damp towel and let rest for 30-60 minutes (autolyse).

3. 3

   Sprinkle the salt over the dough and incorporate by pinching and folding the dough over itself until fully combined, about 2-3 minutes.

4. 4

   Perform stretch and folds every 30 minutes for the next 3-4 hours: wet your hand, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat 4 times per session. The dough should become smooth, elastic, and hold its shape.

5. 5

   Once the dough has increased in volume by 50-75% and appears puffy with visible air bubbles, turn it out onto a lightly floured surface. Shape into a round by pulling the edges toward the center, then flip seam-side down and use your hands to gently create surface tension by dragging toward you.

6. 6

   Dust a banneton or bowl lined with a clean kitchen towel generously with rice flour. Place the shaped dough seam-side up in the banneton, cover tightly with plastic wrap, and refrigerate for 12-16 hours.

7. 7

   Preheat your oven to 500°F with a Dutch oven inside for at least 45 minutes before baking.

8. 8

   Carefully remove the hot Dutch oven, turn the cold dough out onto parchment paper, and score the top with a sharp blade or razor in a swift, confident motion about ½-inch deep.

9. 9

   Lower the dough into the Dutch oven using the parchment, cover with the lid, and bake for 20 minutes. Remove the lid, reduce temperature to 450°F, and continue baking for 20-25 minutes until the crust is deeply golden brown and the internal temperature reaches 205-210°F.

10. 10

    Transfer to a wire rack and allow to cool completely for at least 1 hour before slicing to let the crumb fully set.