Classic Sourdough Bread

Ingredients

• 100g active sourdough starter (fed 4-8 hours prior)
• 375g lukewarm water (about 80°F)
• 500g bread flour
• 10g fine sea salt
• Rice flour for dusting banneton

Instructions

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. 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. Sprinkle the salt over the dough and incorporate by pinching and folding the dough over itself until fully combined, about 2-3 minutes.
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. 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. 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. Preheat your oven to 500°F with a Dutch oven inside for at least 45 minutes before baking.
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. 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. Transfer to a wire rack and allow to cool completely for at least 1 hour before slicing to let the crumb fully set.