Ingredients
Scale
- 400g active sourdough starter (100% hydration)
- 800g bread flour
- 600g water
- 16g salt
Instructions
- In a large mixing bowl, combine the active sourdough starter and water. Stir until well mixed.
- Add the bread flour to the bowl and mix until a shaggy dough forms.
- Let the dough rest for 30 minutes (autolyze) to allow the flour to fully hydrate.
- Add the salt to the dough and knead or use the stretch and fold technique until the salt is fully incorporated and the dough becomes smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise at room temperature for 4 to 6 hours, performing a stretch and folding every 30 minutes for the first 2 hours.
- Divide the dough into two equal portions and shape each into a round loaf.
- Place each loaf into a floured banneton or a well-floured kitchen towel inside a bowl.
- Cover the loaves and let them rise at room temperature for another 2 to 3 hours or until visibly expanded.
- Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
- Once the loaves have risen, carefully transfer them to the preheated Dutch oven or baking stone.
- Score the tops of the loaves with a sharp knife or razor.
- Bake with the lid on for 20 minutes, then remove the lid and continue baking for another 20-25 minutes until the crust turns golden brown.
- Remove the loaves from the oven and let them cool on a wire rack before slicing.
