Beginner Sourdough Bread

Ingredients

• 450 g bread flour
• 300 g water
• 50 g active sourdough starter
• 10 g salt

Method

Day 1 — Mix and Ferment

1. Add 50 g active sourdough starter and 300 g water to a large bowl. Stir until mostly combined.
2. Add 450 g bread flour and 10 g salt. Mix until no dry flour remains.
3. Cover and rest for 30 minutes.
4. Perform one set of stretch and folds. Stretch the dough from its side and fold it over itself. Repeat this process for all four sides of the dough.
5. Rest for 30 minutes.
6. Perform a second set of stretch and folds.
7. Rest for 30 minutes.
8. Perform a third and final set of stretch and folds.
9. Cover and let the dough bulk ferment at room temperature until noticeably risen, airy, and roughly doubled in size.

Day 1 — Shape and Refrigerate

10. Turn the dough onto an unfloured counter and gently shape it into a tight round.
11. Let it rest uncovered for 30 minutes.
12. Shape the dough into a loaf and place it seam-side up in a floured banneton (or an oiled bowl).
13. Cover and let it rest at room temperature for 1 hour.
14. Refrigerate for 8–24 hours.

Day 2 — Bake

15. Place a baking tray on the oven rack directly below the Dutch oven. This helps prevent the bottom of the loaf from burning.
16. Place the Dutch oven on the rack above the baking tray and preheat the oven to **450°F
17. Remove the dough from the refrigerator and turn it onto parchment paper.
18. Score the top of the dough.
19. Take the preheated Dutch oven out of the oven and carefully place the dough inside. Then cover it with the lid.
20. Reduce the oven temperature to 400°F
21. Place the dutch oven back into the oven and bake covered for 20 minutes.
22. After 20 minutes, remove the lid and bake for another 40–45 minutes, until the crust is nicely browned.
23. Transfer the loaf to a cooling rack and let it cool for at least 1 hour before slicing.