Classic Sourdough

Ingredients

Makes one loaf

500g flour

125g active starter

365g water

15g salt

Method

  1. Mix water and active starter in a bowl, then add in your flour and salt and combine to a shaggy dough

  2. Let rest for 1 hour

  3. Complete stretch and folds, wet your hands, grab one edge of the dough and stretch and fold to the other side of the dough, repeat this for all sides of the bowl until dough feels firm to pull, first round I do 4 stretch and folds. You want to repeat this another 4 times approximately every 30minutes

    NOTE: you don’t want to rip the dough

  4. Let rest for another hour on the bench covered

    NOTE: after step 4. you can proof in the fridge overnight or 12 hrs OR for same day sourdough leave on bench until doubled in size

    How to know your dough is ready?

  5. Laminate your dough into a rectangle on the bench, and then fold into a log, then roll your log to a ball, shape with a push and pull motion

  6. Let rest on the bench for 20min

  7. Complete step 5 again, this time your dough will be more firm, be gentle to not rip the dough, place into a banneton for a cold proof in the fridge for 2 hours.

  8. Preheat your oven with your Dutch oven inside to 260deg

  9. Complete an expansion score on your loaf

  10. Place in Dutch oven on baking paper, cook for 35min with the lid on, then reduce oven temp to 200deg with the lid off for 20minutes

  11. Let cool for 1hr before cutting