Classic Sourdough Loaf

Instructions

1. 1

   Autolyse

   Mix both flours with 350g of the water until no dry flour remains. Cover and rest for 30–60 minutes. This develops gluten without kneading.

2. 2

   Add starter and salt

   Add the starter and remaining 25g water. Squeeze through your fingers until fully incorporated. Add salt and mix again. The dough will feel sticky — that's fine.

3. 3

   Bulk fermentation with folds

   Over the next 3–4 hours at room temperature, perform 4 sets of stretch-and-folds every 30 minutes. Grab one side of the dough, stretch it up, and fold it over. Rotate and repeat 4 times. The dough will become smoother and more elastic with each set.

4. 4

   Shape

   Turn dough onto an unfloured surface. Pre-shape into a rough round and rest 20 minutes. Then do a final shape: fold the edges in, flip seam-side down, and drag toward you to build surface tension.

5. 5

   Cold proof

   Place seam-side up in a well-floured banneton or bowl lined with a floured cloth. Cover and refrigerate for 8–16 hours (overnight is ideal).

6. 6

   Bake in a Dutch oven

   Preheat oven to 250°C with a Dutch oven inside for at least 45 minutes. Turn cold dough onto parchment, score with a sharp blade. Bake covered for 20 minutes, then uncover and bake 20–25 more minutes until deep brown.

7. 7

   Cool completely

   Resist cutting for at least 1 hour — the crumb is still setting. The crust will crackle as it cools. That sound is your reward.