Basic Sourdough Bread (via Southern Sourdough Co)

Ingredients

Ingredients

• 100 g active sourdough starter
• 350 g lukewarm filtered water
• 500 g bread flour
• 10 g salt

Instructions

1. Feed the sourdough starter in the morning and allow it to double in volume over 6-8 hours.
2. In a large bowl, whisk together the active starter and lukewarm filtered water until combined.
3. Add the bread flour and salt to the bowl, mixing until a shaggy dough forms.
4. Cover the bowl with a kitchen towel and let the dough rest at room temperature for 1 hour.
5. Perform the first stretch and fold: Wet your hands, grab one side of the dough, stretch it up, and fold it over the center; rotate the bowl and repeat for all sides. Cover and rest for 30 minutes.
6. Repeat the stretch and fold process two more times, spacing each round 30 minutes apart. Cover the bowl between each.
7. After the final stretch and fold, cover the bowl and let the dough rise in a cold oven with the light on for about 3 hours, until doubled in size. The dough is properly proofed if the top is soft and not sticky; if sticky, proof longer.
8. Gently shape the dough into a round loaf and place it seam-side up in a bowl lined with parchment paper. Cover tightly with plastic wrap and refrigerate overnight.
9. The next morning, place a Dutch oven in the center of the oven and preheat to 500°F for 1 hour.
10. Reduce the oven temperature to 450°F. Remove the loaf from the fridge, place it on a fresh sheet of parchment, and score the top with a sharp knife or lame.
11. Carefully transfer the loaf with the parchment to the preheated Dutch oven. Add three ice cubes around the parchment outside the loaf for steam, then cover with the lid.
12. Bake covered for 30 minutes (or 20 minutes if making two smaller loaves).
13. Remove the lid and bake uncovered for 15-20 minutes more (or 15 minutes for smaller loaves), until the crust is deep brown.
14. Remove the bread from the Dutch oven and cool on a wire rack for about 1 hour before slicing. Store at room temperature for 3-5 days, then refrigerate if needed.