Homemade Sourdough Bread

Ingredients

Before you start

• •
  Feed sourdough starter and allow it to double in volume (4-8 hours) before using.▶480:00
• •
  Measure 375g water, 50-100g sourdough starter, 11g salt, and 500g bread flour.
• •
  Prepare a bowl or banneton with a flour sack towel dusted with rice flour.
• •
  Preheat Dutch oven in oven at 450°F before baking.

Instructions

1. 1.
   Pour 375g water into a large bowl. Add 50-100g sourdough starter and stir to combine.
2. 2.
   Add 11g salt and stir to combine.
3. 3.
   Add 500g bread flour and stir until a sticky dough ball forms.
4. 4.
   Transfer dough to a straight-sided vessel, cover, and let rest for 30 minutes.▶30:00
5. 5.
   Perform a set of stretches and folds. Repeat every 30 minutes for a total of 4 sets over 2 hours.▶150:00
6. 6.
   After the 4th set, cover the vessel and allow the dough to increase in volume by 50-75%. Use the refrigerator if needed to control fermentation pace.
7. 7.
   Turn the dough out onto a lightly floured work surface and gently shape it into a round.
8. 8.
   Let the dough rest (bench rest) for 20-40 minutes.▶40:00
9. 9.
   Shape the dough into a round again and place it seam-side up into the prepared banneton or bowl.
10. 10.
    Cover and transfer to the refrigerator to cold proof for 12-48 hours.▶2880:00
11. 11.
    Remove dough from fridge and turn it out onto a sheet of parchment paper. Score the top with a razor blade.
12. 12.
    Transfer the dough on the parchment paper into the preheated Dutch oven and cover with the lid.
13. 13.
    Bake covered at 450°F for 30 minutes.▶30:00
14. 14.
    Remove the lid, reduce oven temperature to 400°F, and bake for 15 minutes more until deep golden brown.▶15:00
15. 15.
    Remove from oven and let cool for at least 1 hour before slicing.▶60:00