Sourdough Bread

In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Stir until the mixture is fully combined.

Add the bread flour and sprinkle the salt over the top. Use clean hands or a wooden spoon to mix until the dough comes together but is still shaggy. Do not over-mix, and ensure there are no dry patches of flour.

Cover the bowl with plastic wrap and let the dough rest for 1 hour to allow the flour to fully hydrate.

After the autolyse, form the dough into a ball. Wet your hands to prevent sticking, then stretch the top of the dough over to the bottom. Rotate the dough 90 degrees and repeat. Do this four times in total, then cover and let the dough rest in a warm place for 30 minutes.

Repeat the stretching and folding every 30 minutes for about 4-6 hours, or until the dough has increased in size by about 80%.

Once the dough has risen sufficiently, lightly grease a 9x5 loaf pan. Turn the dough out onto a floured surface and gently deflate it. Shape it into a rectangle, then fold the right and left sides toward the center like closing a book. Roll the dough tightly from the skinny side, tuck in the ends, and transfer it into the loaf pan.

Cover the pan tightly with plastic wrap and refrigerate for 12-24 hours for a better texture and flavor. If you're in a hurry, proceed to baking after the initial rise, but the flavor will be less developed.

Preheat your oven to 450°F. Remove the dough from the refrigerator and rest for 30 minutes. Uncover the dough and score a ¼" deep slash down the center using a sharp knife or bread lame.

Cover the loaf with a second loaf pan or a tent of aluminum foil. Place it on the center rack of the preheated oven and bake for 30 minutes.

After 30 minutes, remove the cover and continue baking for another 20-25 minutes, or until the bread is golden brown and the internal temperature reaches 206-208°F.