Sourdough Bread

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Ingredients

• 100 grams (1/2 cup) sourdough starter, active and bubbly

• 375 grams warm water, between 120F-130F

• 10 grams (1 Tablespoon) fine salt

• 500 grams (4 cups plus 2 Tablespoons) all-purpose flour

Instructions

1. Make the Dough: In a large bowl, whisk together the starter and water. Stir in the salt. Using a spatula scraper or large spoon, mix in the flour. Cover with plastic wrap or a tea towel. Let the shaggy dough sit on the counter for 30 minutes to 1 hour.

2. Stretch and Fold: Perform a stretch and fold every 3o minutes, for a total of 2 stretch and folds, 30 pulls and rotate quarterly.

3. Bulk Fermentation (first rise): Let the covered dough sit on the counter for several hours, or until nearly doubled in size. Alternatively, you can transfer the dough to the fridge overnight.

4. Shape: After the dough has risen, grab a bowl that is approximately the same size as your dutch oven. Line the bowl with parchment paper. Transfer dough to a clean work surface. Fold the two sides over to meet in the middle, pinch together and then repeat on the other two sides. This creates surface tension which helps give it more oven spring (a good rise). Place the dough into the parchment lined bowl, seam side up.

5. Proof (second rise): Cover with plastic wrap and allow the dough to sit at room temperature for 1-2 hours.

6. Meanwhile, place the Dutch oven in your oven, and preheat your oven to 550°F (290°C). Allow it to preheat for at least 30 minutes to 1 hour.

7. Bake: Transfer the bread to the pot and bake for 5 minutes. Remove the lid and score the top. Place the covered pot back in the oven and lower temperature to 450ºF (230ºC) and bake for 20 minutes.

8. Remove the lid, lower the temperature to 400ºF (200ºC) and continue to bake for 10 – 15 minutes more.

9. Cool on a wire rack for at least 1 hour before slicing.