- 300g active sourdough starter (100% hydration)
- 500g bread flour
- 10g salt
- 300ml water
- In a large mixing bowl, combine the sourdough starter and water. Stir until well combined.
- Add the bread flour and salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Let the dough rest for about 30 minutes to allow the flour to hydrate fully.
- Begin the first round of stretching and folding. With wet hands, grab one edge of the dough, stretch it up, and fold it over the center of the dough. Repeat this process from all four sides of the dough. Cover the bowl and let it rest for 30 minutes.
- Repeat the stretching and folding process (Step 4) three more times at 30-minute intervals. This helps develop gluten and strengthen the dough.
- After the final round of stretching and folding, cover the bowl and let the dough ferment for about 2-4 hours, or until it has doubled in size. The fermentation time will depend on the temperature and activity of your sourdough starter.
- Once the dough has doubled, lightly flour a work surface and gently turn out the dough onto it. Shape the dough into a round or desired shape, being careful not to deflate it too much.
- Place the shaped dough into a proofing basket or a well-floured bowl. Cover and let it rise for the final fermentation. This can take anywhere from 1-4 hours, depending on the temperature.
- Preheat the oven to 450°F (230°C) and place a baking stone or baking sheet inside to preheat as well.
- Once the dough has completed its final rise, carefully transfer it onto the preheated baking stone or sheet. Score the top of the dough with a sharp knife or bread lame.
- Bake the bread for 30-35 minutes, or until it develops a golden brown crust and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack before slicing and enjoying.
Keywords: bread with sourdough instead of yeast