Sourdough Bread

Ingredients

• 100g active sourdough starter
• 350g bread flour
• 225g water (warm, not hot)
• 8g salt

Instructions

1. Mix starter, flour, and water in a bowl until no dry flour remains. Rest for 30 minutes.
2. Add salt and knead briefly in the bowl until incorporated.
3. Over the next 3-4 hours, do 4 sets of stretch and folds, spaced 30-45 minutes apart. The dough should feel puffy and airy by the end.
4. Shape the dough into a round and place seam-side up in a floured bowl or banneton. Cover tightly.
5. Cold proof in the fridge for 12-18 hours (overnight works great).
6. Line the pot with parchment paper. Turn the dough out seam-side down onto the parchment.
7. Score the top with a sharp knife or razor blade.
8. Bake at 400°F (200°C) for 45-50 minutes until deep golden brown and the loaf sounds hollow when tapped.
9. Remove from pot and cool on a wire rack for at least 1 hour before slicing.

Notes

Your starter should be active and bubbly; if it doesn't float in water, feed it and wait until it does before mixing. The long cold proof develops flavor and makes the dough easier to handle.