Sourdough Bread Recipe

STEP 1: MIX THE DOUGH — In a large mixing bowl, combine your starter, water, flour and salt. Mix until a shaggy dough forms. Cover the dough with plastic wrap or a damp kitchen towel and let rest for 1 hour. *IMPORTANT: Bulk fermentation starts NOW - right after dough is mixed.

STEP 2: STRETCH & FOLDS — You will do 4 sets of stretch & folds - 30 minutes apart. Make sure to cover your dough in between each set of stretch & folds.

STEP 3: BULK FERMENTATION — Cover the bowl with plastic wrap or a towel and let it bulk ferment at room temperature. *IMPORTANT: Bulk Fermentation time will vary based on your environment/temperature.

STEP 4: SHAPE THE DOUGH — After bulk fermentation, lightly flour your work surface and turn the dough out. Gently shape it into a round or oval loaf. Transfer to a banneton or pasta colander (seam side up). Cover tightly.

STEP 5: COLD PROOF — Put your dough in the refrigerator for 12-48 hours. *I let mine cold proof for 24 hours but you can bake when you're ready!

STEP 6: PREHEAT THE OVEN & DUTCH OVEN — Preheat your oven to 450°F with your empty Dutch oven inside for about 45 minutes.

STEP 7: SCORE & BAKE — Remove your dough from the refrigerator and place on parchment paper. Score your dough. Remove the hot Dutch oven from the oven, place your dough inside and put your lid on.

STEP 8: BAKE — Bake at 450 degrees for 30 minutes with your lid on. Then, remove the lid and bake for an additional 12-15 minutes, until the crust is golden brown.

STEP 9: COOL — Once baked, immediately remove the bread from your Dutch oven and place it somewhere to cool. Let it cool completely before slicing (at least 1 hour but if you can wait 2 hours - that's best!).