- 3 1/2 cups bread flour 500g
- 1 1/2 cup water (room temp) 350g
- 1/2 cup active sourdough starter 100g
- 1 tsp fine sea salt 10g
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In a large bowl, mix flour and water until just combined. Let rest 30 minutes (autolyse).
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Add sourdough starter and salt. Mix thoroughly by hand.
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Cover and let dough rise 4-6 hours at room temp, performing stretch & folds every 30-45 minutes.
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Shape dough into a round or oval, place in a floured proofing basket or towel-lined bowl.
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Cover and refrigerate overnight (8-12 hours).
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Preheat oven to 450°F (232°C) with Dutch oven inside.
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Score the top of the loaf (simple line down the middle recommended).
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Bake covered for 20 minutes, uncover and bake another 20-25 minutes until golden.
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Cool completely before slicing.
