Crispy on the outside but soft and fluffy makes for perfect daily bread in this traditional sourdough bread recipe.
- 200 grams starter
- 650 grams water
- 950 grams flour
- 20 grams salt + 50 grams water
- In a large, heavy bowl combine sourdough starter and water. Mix with fingers or whisk until milky.
- Add flour. Mix thoroughly with hands until dough becomes shaggy but combined. In a small dish, combine salt and 50 grams water and set aside. Rest 30 minutes with a plate covering.
- After 30 minutes, pour salt and water mixture over dough and mix for around 5 minutes or until salt is dissolved and combined. Rest 30 minutes with a plate covering.
- Start stretch and folds by taking one side and lifting it up, stretching it a bit and folding it over the top of the dough. Do this four times, circling the dough as if it has corners. Complete 3 stretch and folds every 15 minutes, then another 3 every 30 minutes.
- Cover with plate and bulk ferment at room temperature in mixing bowl until doubled.
- Once doubled, carefully dump dough onto floured work surface and divide in two. Stretch the dough into a rectangle. Lift one side of dough and fold 2/3 of the way over itself. Repeat to create a trifold rectangle. Roll from the bottom of the dough tightly to form a ball. Push the dough away from you and then pull it back to create tension, tucking the bottom under until round and all seams are hidden.
- Add a tea towel to proofing basket and flour it well. Lift dough and flip it top side down into proofing basket. Place in fridge 12-15 hours or overnight.
- Preheat oven to 450 degrees.
- Tip dough onto piece of parchment paper. Quickly use a razor or sharp blade to score the bread. This can be a simple slash down the center or an intricate design.
- Place dough into dutch oven, add the lid and bake for 30-35 minutes.
- Remove lid and bake an additional 20-25 minutes or until a golden brown and bread reaches an internal temperature of 200 degrees.
- Remove from oven and allow bread to fully cool on cooling rack before slicing.