Ingredients
Scale
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g sea salt
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
Instructions
- Autolyse: Mix flour and water; rest 30–60 minutes to hydrate.
- Mix in starter and salt: Add starter and sea salt; mix well.
- Add the herbs: Fold in chopped rosemary and thyme evenly.
- Bulk fermentation: Rise at room temperature for 4–6 hours.
- Stretch and folds: Do 3–4 rounds, 30 minutes apart, in the first 2 hours.
- Shape: Once puffy and grown by 50%, shape into a tight round.
- Proof in the banneton: Place seam-side up in a floured banneton.
- Cold proof: Refrigerate overnight, 8–12 hours.
- Preheat: Heat oven with Dutch oven inside to 475°F (245°C).
- Score: Turn out onto parchment and score the top.
- Bake covered: Bake in the Dutch oven, lid on, for 20 minutes.
- Bake uncovered: Remove lid, bake 20–25 minutes until deep golden.
- Cool: Rest on a wire rack for at least an hour before slicing.
Notes
- Store at room temperature for up to 3 days, cut-side down
- Wrap in a paper bag or kitchen towel, not plastic
- Slice before freezing for easy single-serving portions
- Freeze for up to 3 months, wrapped tightly
- Reheat in the oven or toaster, not the microwave