Sourdough Bread

Instructions

1. 1

   In a large bowl, mix the active sourdough starter with water until well combined

2. 2

   Add the bread flour and salt to the mixture, stirring with a wooden spoon until a shaggy dough forms

3. 3

   Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse)

4. 4

   Perform a series of stretch and folds: wet your hand, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl and repeat 4 times. Do this every 30 minutes for 2 hours

5. 5

   After the final fold, let the dough bulk ferment at room temperature for 4-6 hours until it has increased by 50% in size

6. 6

   Turn the dough onto a lightly floured surface and shape it into a round boule or oval batard

7. 7

   Place the shaped dough seam-side up in a banneton or bowl lined with a floured towel

8. 8

   Cover and refrigerate overnight (8-24 hours) for the final proof

9. 9

   Preheat a Dutch oven with lid in a 475°F (245°C) oven for 30 minutes

10. 10

    Turn the dough onto parchment paper, score the top with a sharp blade or lame

11. 11

    Carefully transfer to the hot Dutch oven, cover, and bake for 30 minutes

12. 12

    Remove the lid and continue baking for 15-20 minutes until the crust is deep golden brown

13. 13

    Cool on a wire rack for at least 1 hour before slicing...