Ingredients
- 500 g (about 4 cups) bread flour
- 350 g (1 ½ cups) water (room temp)
- 100 g (½ cup) active sourdough starter
- 10 g (1 ½–2 tsp) salt
🕒 Step-by-Step Instructions
1. Mix Dough
- In a large bowl, mix flour and water until no dry bits remain.
- Cover and let it rest for 30–60 minutes (this is called autolyse).
2. Add Starter & Salt
- Add your sourdough starter and salt.
- Mix well (use your hands—it’s easier).
- Dough will be sticky—that’s normal.
3. Stretch & Fold (Build Strength)
Over the next 2–3 hours:
- Every 30 minutes, stretch one side of the dough and fold it over.
- Do this 3–4 times total.
4. Bulk Fermentation (Rise)
- Let dough rest at room temperature for 4–6 hours total (including folds).
- It should become puffy and slightly jiggly.
5. Shape the Dough
- Turn dough onto a lightly floured surface.
- Gently shape into a round or oval.
- Let it rest for 15–20 minutes, then tighten the shape again.
6. Final Proof
- Place dough in a floured bowl or proofing basket.
- Cover and let rise:
- Room temp: 1–2 hours
- OR Fridge (recommended): overnight (8–12 hours) for better flavor
7. Bake
- Preheat oven to 230°C / 450°F with a Dutch oven inside.
- Turn dough onto parchment paper.
- Score the top with a sharp blade.
- Bake:
- Covered: 20 minutes
- Uncovered: 20–25 minutes until golden brown
8. Cool
- Let bread cool for at least 1 hour before slicing (important!).
