Ingredients
- Active Sourdough Starter: 100g (bubbly and fed)
- Warm Water: 350g
- Bread Flour: 500g (High protein flour works best)
- Salt: 10g
Instructions
1. The Mix (Autolyse)
In a large bowl, whisk together your starter and warm water until the starter is mostly dissolved. Add the flour and salt. Mix by hand or with a sturdy spoon until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes.
2. Stretch and Fold
Instead of traditional kneading, we use stretches:
- Reach under one side of the dough, pull it up high, and fold it over into the center.
- Rotate the bowl and repeat this 4 times.
- Perform 4 sets of these folds, waiting 30 minutes between each set. You will notice the dough becoming smooth and elastic.
3. Bulk Fermentation
Cover the bowl and let the dough rise in a warm spot until it has grown about 50% in size. This usually takes 4 to 6 hours depending on the temperature of your kitchen.
4. Shaping
Gently tip the dough onto a lightly floured surface. Fold the edges into the center to create a round ball (boule). Flip it over so the seam is on the bottom and use your hands to create tension by pulling the dough toward you. Place the dough upside down into a proofing basket (banneton) or a bowl lined with a floured towel.
5. Final Rise (Cold Proof)
For the best flavor and those beautiful decorative scores (like the leaf pattern in your image), cover the dough and put it in the fridge for 8 to 12 hours (overnight).
6. Scoring and Baking
- Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
- Take the cold dough out, flip it onto parchment paper, and use a sharp blade (lamé) to cut a deep slash down the middle and smaller “leaf” patterns on the side.
- Carefully place it in the hot Dutch oven. Bake with the lid on for 20 minutes (this creates steam for the crust).
- Remove the lid and bake for another 20–25 minutes until the crust is deep golden brown.
Tip: Let the bread cool completely on a wire rack for at least 2 hours before slicing. Cutting it while hot will make the inside gummy!
