Sourdough Bread

Instructions

1. Mix the dough
   In a large bowl, combine bread flour and water, mixing until no dry flour remains. Cover and let rest for 30 minutes (autolyse). Add the active sourdough starter and salt, then mix thoroughly until well incorporated.
2. Develop the gluten
   Perform a series of stretch and folds every 30 minutes for the first 2 hours of bulk fermentation. Wet your hands, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl 90 degrees and repeat until you've completed all four sides. This strengthens the dough structure.
3. Bulk fermentation
   After the stretch and folds, cover the bowl with plastic wrap or a damp cloth and let the dough rise at room temperature (68-72°F/20-22°C) for 8-10 hours or until roughly doubled in size with visible bubbles on the surface and edges.
4. Shape the loaf
   Turn the dough onto a lightly floured surface. Being careful not to deflate it too much, gently shape into a round boule by pulling the edges toward the center to create tension on the surface. Transfer the shaped dough, seam side up, to a proofing basket or bowl lined with a flour-dusted kitchen towel.
5. Final proof
   Cover the basket and let the dough proof for 1-2 hours at room temperature, or refrigerate overnight for 8-12 hours for enhanced flavor development. The dough is ready when it springs back slowly when gently poked with a finger.
6. Preheat and prepare
   Place a Dutch oven or baking stone in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a baking stone, place a shallow pan on the bottom rack for creating steam.
7. Score and bake
   When ready to bake, carefully turn the dough onto a piece of parchment paper. Score the top with a sharp knife or bread lame in your desired pattern, making cuts about ¼-inch deep. Carefully transfer the dough to the preheated Dutch oven or baking stone. If using a baking stone, add ice cubes to the shallow pan to create steam.
8. Finish baking
   Reduce oven temperature to 450°F (230°C). If using a Dutch oven, bake covered for 25 minutes, then uncover and bake for another 20 minutes until the crust is deeply golden. If using a baking stone, bake for 40-45 minutes total. The bread is done when it has a hollow sound when tapped on the bottom. Allow to cool completely on a wire rack for at least 1 hour before slicing.