📖 Instructions

1. In a large mixing bowl, combine 500g (3 3/4 cups) strong bread flour (plus extra for dusting), 10g (2 tsp) salt, and your active sourdough starter (around 200g, should be bubbly and doubled in size). Make sure you've fed it recently, ideally about 4-6 hours before you start!
2. Add 350ml (1 1/2 cups) lukewarm water to the bowl and using a rubber spatula, or your hands (if you're brave!), mix until just combined. Don't overmix – a shaggy dough is fine! Adding a little more water is okay if your dough is too dry.
3. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest for 30 minutes. This is called autolyse, and it helps the flour fully hydrate, making for a more elastic dough.
4. After the autolyse, gently fold the dough several times. To do this, use your fingers to stretch a portion of the dough from the side and fold it over the center. Rotate the bowl and repeat this process around the circumference of the bowl, performing about 4-6 folds.
5. Let the dough rest again, covered, for another 30 minutes. Repeat the folding process.
6. Now for the bulk fermentation. Cover the bowl and let it rest in a warm spot for 4-6 hours, or until it’s roughly doubled in size. The time will depend on the temperature of your environment and the activity of your starter. I always make sure to preheat the oven to keep the room at a comfortable temperature.
7. Once the dough is ready, gently turn it out onto a lightly floured surface. Shape it into a round or oval boule (I love boules – they look amazing!). You might have to pat it down to release some air bubbles. Remember, patience is key here. If you're too rough it'll ruin the elasticity of the dough.
8. Place the shaped dough into a well-floured banneton (proofing basket), seam-side up. If you don't have a banneton, use a bowl lined with a floured kitchen towel.
9. Cover the banneton with plastic wrap or a damp kitchen towel and let it cold proof in the refrigerator for 12-18 hours. This gives the sourdough a deeper flavor and improves its structure.
10. Preheat your oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes. Trust me, a hot Dutch oven is essential for that amazing crust!
11. Carefully remove the hot Dutch oven from the oven (use oven mitts!). Gently turn the dough out of the banneton into the Dutch oven.
12. Score the top of the dough with a lame (a special scoring tool), or a sharp knife, creating a decorative pattern. This helps control the expansion during baking.
13. Cover the Dutch oven with its lid and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 93-99°C (200-210°F). I check this regularly by using an instant read thermometer.
14. Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and enjoying. This prevents a soggy bottom and lets the flavors fully develop. And don't cut into it too early – it's tempting but it's worth the wait! I usually make a cup of coffee and read a magazine or listen to my favorite podcast at this point, lol!