Basic Sourdough

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Ingredients:

• 500g bread flour (King Arthur’s works best for me!)
• 375g water (room temp, but I usually microwave some cold water 🤭)
• 100g active sourdough starter (fed and bubbly)
• 10g sea salt

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Instructions:

1. Mix & Autolyse

In a large bowl, mix flour and water. Let rest for 30-60 minutes (this hydrates the flour and starts gluten development).

2. Add Starter & Salt

Add your bubbly starter and salt. Mix well with your hands until a shaggy dough forms.

3. Bulk Fermentation (4 to 6 hours)

Cover the bowl and let it rise at room temp. Every 30 minutes for the first 2 hours, perform stretch and folds (gently stretch one side of the dough and fold it over, rotate the bowl and repeat 4 times).

4. Pre-Shape & Bench Rest (20 min)

Turn the dough out onto a floured surface, shape into a rough ball, and let it rest uncovered for 20 minutes.

5. Final Shape & Cold Proof

Tighten the dough into a boule or batard and place it seam-side up into a floured banneton (or bowl lined with a floured towel).

Cover and place in the fridge overnight (12-18 hours) for a cold ferment. 

6. Bake (450°F / 232°C)

Preheat your Dutch oven for 45 minutes. Transfer dough onto parchment, score with a lame or sharp knife, and bake:

• 20 minutes with lid on
• 25 to 30 minutes with lid off until deep golden brown

Let cool at least 1 hour before slicing (hardest part, I know 😩).