Ingredients
Method
- In a large bowl, mix together 50 grams active sourdough starter, 500 grams flour, and 375 grams water until a rough dough forms.
- Let the dough rest for 30 minutes uncovered to autolyse and hydrate the flour.
- Add 10 grams salt and mix it into the dough using wet hands until fully incorporated.
- Perform stretch and folds every 30 minutes for 2 to 3 hours, doing 4 to 6 sets total. For each set, stretch the dough upwards and fold it over, rotating the bowl and repeating.
- After the final fold, cover the dough and let it rest at room temperature for 4 to 6 hours, or until doubled in size.
- Gently transfer the dough to a lightly floured surface, taking care to preserve air bubbles. Shape it into a round by folding the edges inward and creating surface tension.
- Place the shaped dough into a well-floured proofing basket or towel-lined bowl. Cover and refrigerate overnight for cold fermentation.
- The next morning, preheat the oven to 475°F (245°C) with a cast iron pot or Dutch oven inside for at least 30 minutes.
- Carefully turn the cold dough onto parchment paper, score the top using a sharp knife or lame, and transfer it into the hot pot.
- Cover with the lid and bake at 475°F for 20 minutes. Remove the lid and bake for an additional 25 to 30 minutes until golden brown and crusty.
- Remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing.
Notes
Sourdough baking is a hands-on experience — take your time and don’t rush the process. Store leftover bread in a paper bag or wrapped in a kitchen towel to maintain its crust. Feed your starter regularly to keep it active and bubbly for future loaves.