Homemade Sourdough Bread

Instructions

1. In a large bowl, combine the active sourdough starter and lukewarm water. Mix until the starter is mostly dissolved.
2. Add the bread flour to the bowl. Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl and let it rest for 30 minutes (autolyse).
3. After the rest, add the salt to the dough. Wet your hands slightly and pinch the salt into the dough, then continue mixing until fully incorporated.
4. Perform a series of stretch and folds every 30 minutes for the next 2-3 hours. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat with all four sides.
5. After the stretch and folds, let the dough rest in a warm place until it has increased in volume by about 50-75% and looks puffy, typically 4-8 hours depending on room temperature.
6. Gently turn the dough out onto a lightly floured surface. Shape the dough into a round loaf. Be careful not to deflate the dough too much.
7. Place the shaped dough into a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate for 12-24 hours for a cold ferment.
8. Preheat your oven with a Dutch oven (including the lid) inside to 475°F (245°C) for at least 30 minutes.
9. Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton into the hot Dutch oven. Score the top of the loaf with a sharp knife or lame.
10. Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and continue baking for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
11. Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.