Beginners Sourdough Bread

Ingredients

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 cups sourdough starter
• 1 1/3 cups water
• 2 tsp salt

Instructions

1. Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly.
2. Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl.
3. Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour.
4. Perform the first round of stretch and folds: Grab the edge of the dough and pull up, stretching it upwards (bounce if needed), then fold back to the center. Rotate the bowl a quarter turn and repeat three more times.
5. Thirty minutes later, complete a second round of stretch and folds. Cover and allow the dough to rest another 30 minutes.
6. Complete a third and final round of stretch and folds.
7. Cover with a lid, damp towel, or plastic wrap. Let the dough bulk ferment in a warm place until it has doubled in size, about 6-12 hours depending on kitchen temperature and starter maturity. Avoid over-fermenting.
8. Place the dough on a lightly floured work surface. Fold it onto itself and roll up, then shape into a ball by gently spinning it toward you.
9. Optional: Let the dough sit uncovered for 15-20 minutes to prevent sticking during the final rise.
10. Turn the dough over and final shape: Fold the two sides to meet in the middle and pinch, then repeat for the other sides to create surface tension for better oven spring.
11. Transfer seam side up to a floured banneton, bowl, or tea towel (rice flour preferred but all-purpose works).
12. Cover with plastic or a bag and refrigerate for 12-15 hours, or proof at room temperature for 3-4 hours. The cold proof eases scoring and enhances oven spring.
13. Preheat a Dutch oven to 500°F for 1 hour.
14. Remove dough from the fridge and place on parchment paper.
15. Dust with flour if desired and score with a lame or razor blade, using one expansion score and optional decorative cuts.
16. Carefully transfer the parchment and dough to the hot Dutch oven.
17. Cover with the lid and bake for 20 minutes.
18. Remove the lid, reduce oven to 475°F, and bake uncovered for 15-25 minutes more until golden brown.