Sourdough Bread Recipe

Ingredients:

For the Starter (if you don't have one already):

• 100g all-purpose flour
• 100g water

For the Dough:

• 500g bread flour
• 350g water
• 100g active sourdough starter
• 10g salt

Instructions:

1. Make the Starter (if needed):
   Mix 100g flour and 100g water in a jar. Let it sit at room temperature, feeding daily with equal parts flour and water, until bubbly and doubled in size (about 5-7 days).
2. Mix the Dough:
   In a large bowl, combine the flour and water. Mix until just blended and let rest for 30 minutes (autolyse).
3. Add the Starter and Salt:
   Add the active sourdough starter and salt to the dough. Mix thoroughly.
4. Bulk Fermentation:
   Cover the bowl with a damp cloth. Let rest at room temperature for about 4-5 hours, folding the dough every 30 minutes to develop gluten.
5. Shape the Loaf:
   Turn the dough onto a floured surface. Shape into a round loaf. Place in a proofing basket or bowl lined with a towel.
6. Final Rise:
   Let it rise at room temperature for 2-3 hours or overnight in the fridge for a slower fermentation.
7. Bake:
   Preheat your oven to 250°C (480°F) with a Dutch oven inside. Carefully transfer the dough into the hot Dutch oven, score the top with a sharp knife, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.
8. Cool:
   Let the bread cool on a wire rack before slicing.