Sourdough Bread Recipe

In a large mixing bowl, whisk together the active sourdough starter and warm water until milky.

Add the flour and mix to form a rough dough. Cover and rest for 30 minutes (autolyse).

Sprinkle salt over the dough and mix thoroughly using the stretch and fold method. Cover and rest.

Over the next 4 to 6 hours, perform 4 sets of stretch and folds every 30 minutes, then let the dough rise at room temperature until roughly doubled.

Turn the dough onto a lightly floured surface, shape into a round loaf, and rest for 20 to 30 minutes uncovered.

Do a final shape, then transfer to a floured banneton or bowl. Cover and refrigerate overnight for cold fermentation (8 to 12 hours).

Preheat oven to 450°F (232°C) with a Dutch oven inside. Once hot, place the dough into the Dutch oven, score the top, cover, and bake for 20 minutes.

Remove lid and bake uncovered for another 25 to 30 minutes until deep golden brown.

Let the bread cool on a wire rack for at least 1 hour before slicing.