Homemade Sourdough Bread

A rustic sourdough bread with a crispy crust and chewy interior. Requires a sourdough starter.

1. 500 grams of of bread flour

2. 350 grams of lukewarm of water

3. 150 grams of active of sourdough starter

4. 10 grams of fine sea of salt

1. Mix sourdough starter, water, and flour in a large bowl until no dry flour remains. Cover and let rest for 30 minutes.

2. Add salt and incorporate by gently squeezing and folding the dough.

3. Perform 4-6 sets of stretch and folds every 30 minutes, keeping the dough covered between sets.

4. After the final fold, let the dough bulk ferment until it has increased in volume by about 50%, approximately 4-6 hours at room temperature.

5. Turn the dough out onto a lightly floured surface and shape into a boule or batard.

6. Place in a floured banneton or towel-lined bowl, seam side up. Cover and refrigerate overnight (8-12 hours).

7. Preheat oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.

8. Turn dough out onto parchment paper, score the top with a sharp knife or razor blade.

9. Carefully place dough in the preheated Dutch oven, cover, and bake for 20 minutes.

10. Reduce temperature to 450°F (230°C), remove the lid, and bake for another 20-25 minutes until golden brown.

11. Remove bread from oven and let cool completely on a wire rack before slicing.