Sourdough Bread

Instructions

1. 1

   In a large mixing bowl, whisk together the active sourdough starter and water until milky. Add the bread flour and mix until all dry bits are incorporated. Cover and let rest (autolyse) for 1 hour to hydrate the flour.

2. 2

   Sprinkle the salt evenly over the dough and massage it in. Over the next 4 hours, perform a series of "stretch and folds" every 45 minutes to develop the gluten structure.

3. 3

   Cover the bowl tightly and let the dough bulk ferment at room temperature overnight (8-12 hours) until it has increased in volume by about 50% and shows bubbles on the surface.

4. 4

   Turn the dough out onto a lightly floured surface, gently pre-shape it into a loose round, and let it rest for 20 minutes. Then, perform the final shaping into a tight boule and place it seam-side up in a well-floured banneton basket.

5. 5

   Retard the dough in the refrigerator for an additional 4-12 hours to develop flavor.

6. 6

   Preheat a Dutch oven inside the oven at 450°F (230°C) for 45 minutes. Turn the cold dough out onto parchment paper, score the top with a lame, and carefully transfer it into the hot Dutch oven. Bake covered for 25 minutes, then remove the lid and bake for another 20 minutes until the crust is deep mahogany and blistered.