Sourdough Bread Loaf

Ingredients

Ingredients

• 100 g sourdough starter
• 330 g water
• 12 g salt
• 520 g bread flour

Instructions

1. Mix the starter, water, salt, and bread flour in a large bowl with a wooden spoon until a shaggy dough forms.
2. Cover the bowl with a damp towel and let rest for 1 hour in a warm spot.
3. Fold the dough onto itself 4-6 times, cover again, and rest for 30 minutes; repeat this fold-and-rest process three more times.
4. After the fourth fold, cover the dough and let it rest on the counter for 1 hour.
5. Lightly flour the counter, divide the dough if making a double batch, then perform an envelope fold on all sides.
6. Flip the dough so the smooth side faces up and roll it in a candy-cane motion to build surface tension; rest 30 minutes and repeat the shaping once more.
7. Flour a banneton, place the dough seam-side up inside, and pinch the bottom edges together.
8. Cover the banneton with a thin towel or shower cap and proof at room temperature for a few hours or overnight in the refrigerator.
9. Place a Dutch oven inside the oven and preheat to 475°F.
10. Turn the dough out onto parchment paper, score the top with a large expansion cut, and transfer to the hot Dutch oven.
11. Bake covered for 28-30 minutes, then uncover and bake 12 minutes more until the internal temperature reaches at least 200°F.

Notes

Never pour starter down the drain as it hardens like cement; loosely cover the jar without tightening the lid to allow gas escape. Mark the starter level with a rubber band and use a thin towel for proofing to encourage a strong rise.