Simple Sourdough Loaf

Method

1. 1
   Autolyse

   Mix flour and 300 g of the water until no dry flour remains. Cover and rest 30–60 minutes.
2. 2
   Add starter and salt

   Add the starter and salt, plus the remaining 25 g water. Squeeze and fold until fully incorporated. The dough will feel shaggy at first — keep going for 3–4 minutes.
3. 3
   Bulk fermentation

   Over the next 4–5 hours at 75°F, perform 4 sets of stretch-and-folds, 30 minutes apart. After the folds, let the dough finish bulk undisturbed. It should grow 50–75% and feel airy.
4. 4
   Shape

   Turn the dough onto an unfloured surface. Pre-shape into a round, rest 20 minutes uncovered. Then do a final shape — either a boule or batard — building surface tension.
5. 5
   Cold proof

   Place seam-side up in a floured banneton. Cover and refrigerate 8–16 hours.
6. 6
   Bake

   Preheat oven to 500°F (260°C) with a Dutch oven inside for 45 minutes. Score the cold dough, place in the Dutch oven, cover and bake 20 minutes. Remove lid, reduce to 450°F, bake 20–25 minutes more until deep brown.
7. 7
   Cool

   Cool on a wire rack at least 1 hour before cutting. The crumb is still setting as it cools.

Tips

• A warmer kitchen speeds up fermentation — watch the dough, not the clock.
• If the dough is very sticky during shaping, a 10-minute rest in the fridge firms it up.
• Score at a 30–45° angle for maximum ear.