4 cups (480g) all-purpose flour (you can substitute up to 50% of it with whole wheat or rye)
1 1/2 tsp salt
Instructions:
Day 1 – Mixing & Resting:
Mix the dough: In a large bowl, combine the sourdough starter and water. Stir until well mixed. Add the flour and salt, and stir until a shaggy dough forms.
Knead: Transfer the dough to a clean surface and knead for about 8-10 minutes, until the dough is smooth and elastic. You can also use the “stretch and fold” method: lift the dough, stretch it, and fold it over itself, repeating for about 5-6 minutes.
Bulk fermentation: Place the dough in a lightly greased bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for 4-6 hours, or until it has doubled in size. This is when the natural yeast and bacteria from the starter will work their magic.
Day 2 – Shaping & Baking:
Shape the dough: Once the dough has doubled in size, gently punch it down to release air bubbles. Turn it out onto a lightly floured surface, shape it into a tight ball (or oval, if you prefer a more traditional shape), and let it rest for about 30 minutes.
Preheat the oven: Place a Dutch oven or heavy pot with a lid into the oven and preheat to 450°F (230°C). The pot needs to be very hot to create steam during baking, which helps the bread form a beautiful crust.
Final rise: After the dough has rested, place it into the preheated pot (you can score the top of the dough with a razor or sharp knife to help it rise evenly). Cover the pot with its lid.
Bake: Bake for 20 minutes with the lid on, then remove the lid and bake for another 25-30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should be around 200°F (93°C).
Cool: Let the bread cool completely on a wire rack before slicing into it. Patience is key—slicing it while it’s hot can make it a little doughy inside!
