Sourdough Bread

Mix 450 g bread flour with 320 ml water until no dry flour remains.

Let the shaggy dough rest for 30 minutes so the flour hydrates and gluten begins forming before the starter and salt are worked in.

Add 100 g sourdough starter when it is at peak activity, risen high and just domed.

Work it evenly through the dough, then add 9 g salt and mix until no salty or sticky pockets remain.

Bulk ferment at room temperature for about 4 hours, folding once every hour for 4 rounds.

Use damp hands, stretch the dough gently, and stop before it tears as the surface becomes smoother and more elastic.

When the dough has risen and shows visible bubbles, shape it gently into a tight loaf.

Create surface tension without pressing out all the gas, then cold-proof it in the refrigerator for 12-16 hours to deepen flavor.

Preheat the Dutch oven thoroughly to 250C, then place in the cold-proofed dough and score it just before baking.

Bake covered for 20 minutes so trapped steam helps the loaf expand before the crust sets.

Remove the lid and bake 20-25 minutes more until the crust turns deep brown and firm.

Take the loaf out and let it cool fully before slicing so the open crumb sets instead of becoming gummy.