Janie's Sourdough Bread

Ingredients

Ingredients

• 125 g active starter
• 350 g filtered water
• 500 g all-purpose flour
• 12 g sea salt
• 1 tbsp honey

Instructions

1. Combine the active starter and filtered water in a large bowl and gently mix until incorporated.
2. Add the all-purpose flour, honey, and sea salt to the mixture and mix by hand for 2-3 minutes until a shaggy dough forms.
3. Cover the bowl and let the dough rest for 30 minutes.
4. Perform 3-4 sets of stretch and folds: every 30 minutes for 2 hours, wet your hands, stretch one side of the dough up and fold it over the center, rotate the bowl, and repeat for all sides; cover after each set.
5. After the last set of folds, cover the dough and let it rise until doubled in size: 6 hours at room temperature or 8-10 hours in the refrigerator.
6. Turn the dough out onto a lightly floured surface.
7. Stretch the dough into a rectangle, fold the sides over each other like a letter, then roll it up into a log; perform several push and pulls to form it into a tight boule.
8. Cover the boule with a damp cloth and let it rest uncovered on the counter for 20 minutes.
9. Repeat the shaping process (steps 7-8) once more to build strength.
10. Dust a banneton basket with gluten-free flour (such as oat, potato, or rice flour), place the boule seam-side up in the basket, and cover with plastic wrap or a plate.
11. Proof the dough at room temperature for 45 minutes or in the refrigerator for 2 hours.
12. Preheat the oven to 450°F (230°C) with a Dutch oven and lid inside for at least 30 minutes.
13. Turn the dough out onto parchment paper, score the top with a sharp knife or lame.
14. Carefully transfer the dough with parchment into the preheated Dutch oven and replace the lid.
15. Bake covered for 20 minutes.
16. Remove the lid and bake uncovered for 10 more minutes until the crust is deep golden brown.
17. Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.