Sourdough Bread

Ingredients:

1 cup (240g) active sourdough starter

1 1/2 cups (360ml) warm water

4 cups (500g) bread flour

2 tsp (10g) salt

Directions:

In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is dissolved.

Add the bread flour and salt to the bowl and mix until a shaggy dough forms. Cover with a damp cloth and let it rest for 30 minutes.

Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until it becomes smooth and elastic. Alternatively, you can perform stretch-and-folds every 30 minutes for 2 hours.

Shape the dough into a round or oval loaf and place it in a floured banneton or a bowl lined with a floured cloth. Cover and let it proof at room temperature for 3-4 hours or until doubled in size.

Preheat your oven to 450°F (230°C) and place a Dutch oven with the lid inside to heat up.

Carefully transfer the dough onto a piece of parchment paper, score the top with a sharp knife or a lame, and carefully place it into the preheated Dutch oven.

Cover with the lid and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

Let the sourdough bread cool completely on a wire rack before slicing.

Prep Time: 30 minutes (plus 4 hours rising time) | Cooking Time: 50 minutes | Total Time: 5 hours 20 minutes

Kcal: 150 kcal per slice (assuming 12 slices) | Servings: 1 loaf