Sourdough Original Bread Loaf

INGREDIENTS:

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- 100g active sourdough starter

- 300g filtered water

- 450g all-purpose or bread flour

- 10g salt

 

INSTRUCTIONS:

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1. Into a medium-sized bowl, add 100g of starter and 300g water. Mix until milky.

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2. Add 450g of flour and 10g of salt. Mix thoroughly to combine all ingredients together. The dough should become shaggy. Cover loosely and let rest for 10-20 minutes.

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3. Uncover and do the first set of stretch and folds. Cover again and let rest for 30 minutes.

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4. After 30 minutes, do the second set of stretch and folds. The dough should start becoming more elastic and build tension.

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5. Cover and let bulk ferment for 4-6 hours until dough doubles in size, bubbles form, and dough isn’t sticky to dry, clean hands.

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6. Turn out the dough onto a clean surface and shape. Place the dough into a lined banneton or loaf pan. Cover and cold-proof in the fridge overnight.

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7. When ready to bake, preheat the oven to 450F.

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8. Place the dough into a Dutch oven or cover the loaf pan with a second pan on top.

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9. Bake covered for 30 minutes covered. Then, uncover and bake for an additional 20 minutes.

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10. Let rest for 10-15 minutes and enjoy!