Basic Sourdough Bread

Instructions

1. Morning (8:00 AM): Prepare the Dough
2. In a large mixing bowl, combine the bread flour and water.
3. Stir until a shaggy dough forms, then cover with a kitchen towel or plastic wrap.
4. Let the dough rest for 30 minutes to 1 hour, allowing the flour to fully hydrate.
5. Autolyse (9:00 AM):
6. After the rest, add the active sourdough starter to the dough.
7. Mix until well combined, then cover and let it rest for 30 minutes to 1 hour. This step helps develop gluten and enhances fermentation.
8. Add Salt (10:00 AM):
9. Sprinkle the salt over the dough.
10. With slightly wet hands, gently incorporate the salt into the dough by folding and stretching it. Cover and let it rest.
11. Bulk Fermentation (10:30 AM - 2:30 PM):
12. Perform a series of stretch-and-folds every 30 minutes for the first 2 hours. To do this, wet your hands and gently stretch one side of the dough up and fold it over the center. Rotate the bowl and repeat until you've gone around the dough.
13. After the stretch-and-folds, let the dough rest, covered, for an additional 1 to 2 hours. It should increase in volume by about 30-50%.
14. Shape (2:30 PM):
15. Lightly flour a work surface and turn the dough out onto it.
16. Shape the dough into a round or oval shape, being careful not to deflate it too much. You can use a bench scraper or your hands.
17. Place the shaped dough seam-side up into a floured proofing basket or a bowl lined with a well-floured kitchen towel.
18. Proofing (2:45 PM - 6:45 PM):
19. Cover the dough loosely with plastic wrap or a kitchen towel.
20. Let the dough proof at room temperature for 3-4 hours, or until it has visibly increased in size and a finger pressed into the dough leaves a slight indentation.
21. Preheat Oven (6:00 PM):
22. About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone in the oven to preheat as well.
23. Bake (6:45 PM):
24. Carefully remove the preheated Dutch oven or baking stone from the oven.
25. Gently invert the proofed dough onto a piece of parchment paper.
26. Score the top of the dough with a sharp knife or razor blade to allow for oven spring.
27. Transfer the parchment paper with the dough into the preheated Dutch oven or onto the baking stone.
28. Cover with the lid (if using a Dutch oven) and bake for 20 minutes.
29. Remove the lid and continue baking for an additional 20-25 minutes, or until the crust is golden brown and the internal temperature of the bread reaches about 200°F (93°C).
30. Cool (7:30 PM):
31. Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. This helps the bread retain moisture and develop its texture.
32. Enjoy!