Artisan Sourdough Loaf

Instructions

1. 1

   Mix the fed sourdough starter with room temperature water until fully combined, then add the bread flour and stir with a wooden spoon until all flour is hydrated and a shaggy dough forms.

   Tip: Let this mixture rest for 30 minutes to allow the flour to fully absorb the water, a process called autolyse.

2. 2

   Add the sea salt and fold it into the dough using wet hands, working the dough for 5-7 minutes until the salt is fully incorporated and the dough becomes smoother.

   Tip: Wet hands prevent sticking during this folding process.

3. 3

   Perform a series of stretch-and-folds over the next 2-3 hours, doing 4 sets at 30-minute intervals, gently pulling the dough from the sides and folding it over itself to build strength.

   Tip: You'll notice the dough becoming smoother and more cohesive with each set of folds.

4. 4

   Once the dough has doubled in volume and shows visible bubbles at the surface (bulk fermentation complete, approximately 4-6 hours), turn it onto a lightly floured work surface and gently pre-shape into a round.

   Tip: Handle the dough with care to retain the gas bubbles you've developed.

5. 5

   Rest the pre-shaped dough for 20-30 minutes, then perform the final shaping by pulling the edges toward the center and flipping it seam-side down, creating tension on the surface.

   Tip: Proper shaping creates the structure needed for a good oven spring.

6. 6

   Place the shaped dough seam-side up in a banneton basket or floured bowl, cover with a damp kitchen towel, and refrigerate overnight (8-16 hours) for cold fermentation.

   Tip: The cold fermentation develops flavor and makes the dough easier to score.

7. 7

   Preheat a Dutch oven at 450°C for 1 hour, then carefully turn the cold dough onto a sheet of baking parchment and score the top with a sharp knife in your desired pattern.

   Tip: The scoring controls where the bread will expand and creates the characteristic "ear."

8. 8

   Transfer the dough on parchment into the preheated Dutch oven, cover with the lid, and bake for 25 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep golden brown.

   Tip: The steam trapped inside the covered Dutch oven creates the crispy, blistered crust that defines great sourdough.

9. 9

   Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing to allow the crumb structure to set.

   Tip: Slicing too early will result in a gummy texture as the interior continues to cook during cooling.