Classic Sourdough Loaf

Ingredients

• ●100 g active sourdough starter (fed 4-8 hours prior, bubbly and doubled)
• ●375 g lukewarm water (about 25°C (78°F))
• ●500 g bread flour (or a mix of 400 g bread flour + 100 g whole wheat)
• ●10 g fine sea salt

Method

1. **Mix:** In a large bowl, combine the starter and water, stirring to dissolve. Add the flour and mix with a wooden spoon or your hand until no dry flour remains. The dough will be shaggy and sticky. Cover and rest 30 minutes (autolyse).
2. **Add salt:** Sprinkle the salt over the dough. Wet your hand and pinch/fold it in until fully incorporated, about 1-2 minutes.
3. **Bulk fermentation:** Over the next 4-5 hours (at room temperature, 22-26°C (72-78°F)), perform a series of stretch-and-folds every 30 minutes for the first 2 hours (4 sets total). For each set, wet your hand, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90° and repeat — 4 folds per set. After the last set of folds, leave the dough undisturbed for the remaining 2-3 hours. The dough is ready when it has grown by about 50%, feels airy, and jiggles when you shake the bowl.
4. **Shape:** Gently turn the dough out onto a lightly floured surface. Shape into a round (boule) by folding the edges toward the center, then flipping it seam-side down and using your hands to create surface tension by dragging it gently toward you on the counter.
5. **Cold proof:** Place the dough seam-side up in a floured banneton or a bowl lined with a floured kitchen towel. Cover with plastic wrap or a shower cap. Refrigerate 12-18 hours.
6. **Bake:** Place a Dutch oven (lid on) in your oven and preheat to 260°C (500°F) for at least 45 minutes. Turn the dough out onto parchment paper, score the top with a razor blade or sharp knife (a single swift slash, about ½ inch deep). Carefully lower into the hot Dutch oven. Cover with the lid.
7. Bake covered for 20 minutes. Remove the lid, reduce temperature to 230°C (450°F), and bake uncovered for 20-25 minutes more until deep golden brown. The internal temperature should read 96-99°C (205-210°F).
8. Cool on a wire rack for at least 1 hour before slicing — the crumb is still setting during this time.
9. *Storage:** Room temperature in a bread bag or wrapped in a towel for 3-4 days. Slice and freeze for up to 3 months.