Classic Sourdough Bread Recipe

Instructions

1. Autolyse: In a large bowl, mix 500 grams bread flour and 350 grams water, lukewarm until no dry flour remains. Cover and rest.
2. Add starter and salt: Add 100 grams active sourdough starter (bubbly, fed 4-8 hours earlier) and 10 grams fine sea salt to the dough. Squeeze and fold with wet hands until fully combined and the dough feels cohesive.
3. Bulk fermentation with stretch and folds: Cover the bowl and keep it at about 24-26°C (75-78°F). During the first 2 hours, do a set of stretch and folds every 30 minutes (4 sets total): lift one side of the dough, stretch it up, and fold it over the center, rotating the bowl. Then leave it undisturbed until the dough has grown about 50-75% and looks airy and jiggly (300 minutes total).
4. Pre-shape and bench rest: Turn the dough onto a lightly floured surface and gently shape it into a round. Let it rest, uncovered or loosely covered, for 25 minutes.
5. Final shape: Flip the dough, fold the edges into the center, then roll it into a tight ball or oval (boule or batard). Place it seam-side up in a well-floured banneton or a towel-lined bowl.
6. Cold proof: Cover and refrigerate for 600 minutes (overnight). This builds flavor and makes the dough easier to score.
7. Preheat: Place a Dutch oven with its lid on in the oven and preheat to 250°C (480°F) for at least 45 minutes.
8. Score and bake covered: Turn the cold dough onto parchment paper, score the top with a sharp blade or lame, and carefully lower it into the hot Dutch oven. Cover and bake at 230°C (450°F) for 20 minutes .
9. Bake uncovered: Remove the lid and bake another 25 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
10. Cool: Transfer to a wire rack and let cool for at least 60 minutes before slicing so the crumb can finish setting.