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Ingredients
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Dough
Finishing
Method
Dough
- 1
Autolyse
In a large mixing bowl, combine 500 g bread flour and 350 g water. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 30 to 45 minutes.
- 2
Mix in starter and salt
After autolyse, add 150 g active sourdough starter to the dough. Sprinkle 10 g fine sea salt over the dough. Mix by pinching and folding until the starter and salt are fully incorporated and the dough begins to develop some strength (about 3–5 minutes).
- 3
Bulk fermentation with stretch and folds
Cover the bowl and let the dough ferment at room temperature (about 22–24°C / 72–75°F) for 3 to 4 hours. During the first 2 hours perform 3 sets of stretch-and-folds at 30-minute intervals: wet your hand, reach under the dough, stretch one side up and fold it over the dough; rotate the bowl and repeat 4–6 times per set. After the final set, let the dough rest undisturbed until it has increased by about 30–50% and shows bubbles on the surface.
- 4
Pre-shape
Turn the dough out onto a lightly floured surface. Gently pre-shape into a round by folding edges into the center and using a bench scraper to tighten the surface. Let rest uncovered for 20 minutes.
- 5
Final shape
After resting, perform the final shaping into a tight boule or bâtard: tighten the surface by pulling the dough toward you on the work surface to create surface tension. Place the shaped dough seam-side up into a well-floured proofing basket (banneton) or a bowl lined with a floured towel.
- 6
Final proof
Cover and proof at room temperature for 2 to 3 hours until slightly puffy, or refrigerate overnight (8–14 hours) for a cold retard which improves flavor and handling. If refrigerated, remove 1 hour before baking to take the chill off (optional).
Baking and Finishing
- 7
Preheat oven and vessel
About 45 minutes before baking, place a Dutch oven (with lid) in the oven and preheat to 250°C (480°F). If using a baking stone, preheat the stone and have a steam source ready.
- 8
Score and bake
When the oven is fully preheated, carefully turn the proofed dough out onto a piece of parchment paper (seam-side down). Score the top with a sharp blade or lame to control expansion. Using oven mitts, transfer the dough on the parchment into the preheated Dutch oven. Cover and bake at 250°C (480°F) for 20 minutes with the lid on to trap steam, then reduce temperature to 230°C (450°F), remove the lid, and bake an additional 20–25 minutes until the crust is deep golden-brown and internal temperature reaches about 98–99°C (208–210°F).
- 9
Rest
Carefully remove the loaf from the oven and transfer to a cooling rack. Let rest for at least 1 hour before slicing to allow the crumb to set.
- 10
Butter and serve
Slice the cooled loaf and spread softened salted butter (50 g) on each slice to taste. Optionally sprinkle a tiny pinch of coarse sea salt (about 1 tsp divided) over buttered slices for extra seasoning.