Simple Sourdough Bread

Ingredients

• 100g active sourdough starter, fed and bubbly
• 350g water, lukewarm
• 500g strong white bread flour
• 10g fine sea salt
• Rice flour or extra strong white bread flour, for dusting

Instructions

1. In a large bowl, stir the active sourdough starter and lukewarm water together until the starter is mostly dissolved. Add the bread flour and salt, then mix with your hand or a dough scraper until no dry flour remains. Cover and rest for 30 minutes.
2. Give the dough its first stretch-and-fold: lift one edge of the dough, stretch it upward without tearing, then fold it over the centre. Turn the bowl a quarter turn and repeat three times. Cover the bowl.
3. Repeat the stretch-and-folds every 30 minutes for a further 1½ hours, making 4 sets in total. Keep the dough covered between each set; it should gradually become smoother and more elastic.
4. Cover and leave the dough at room temperature for 3–6 hours, depending on the warmth of the kitchen and strength of the starter, until it has risen by roughly 30–50%, looks aerated and feels lighter. Use the dough's rise and bubbles rather than the clock alone.
5. Lightly dust a work surface with rice flour or bread flour. Turn out the dough and gently pre-shape it into a round. Leave it uncovered for 20 minutes, until the surface relaxes slightly.
6. Shape the dough into a tight boule by folding the edges into the centre, then turning it seam-side down and gently dragging it towards you to create surface tension. Place it seam-side up in a well-floured proofing basket, or in a bowl lined with a generously floured tea towel.
7. Cover and refrigerate for 8–16 hours. Use a shorter proof for a milder loaf or extend it towards 16 hours for more tang.
8. Place a lidded Dutch oven in the oven and preheat to 240°C / 220°C fan for at least 30 minutes.
9. Cut a piece of baking paper large enough to support the loaf. Turn the cold dough onto the paper, seam-side down, and score the top with a sharp blade, making one confident slash about 1cm deep.
10. Carefully remove the hot Dutch oven from the oven and lower in the dough using the baking paper. Cover with the lid and bake for 20 minutes.
11. Remove the lid and bake for a further 20–25 minutes, until the crust is deeply browned and crisp. The centre should reach about 96°C if checked with a thermometer.
12. Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing, so the crumb finishes setting.