Sourdough Recipe

Autolyse

In a large mixing bowl, combine 500 g bread flour and 350 g lukewarm water. Mix until no dry flour remains and a shaggy dough forms. Cover and rest for 30–45 minutes to hydrate (autolyse).

Add starter and salt

After autolyse, add 200 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 (about 2–3 minutes). The dough will be sticky.

Bulk fermentation with stretch-and-folds

Begin bulk fermentation at room temperature (about 22–24°C). Perform a set of stretch-and-folds every 30 minutes for the first 2 hours (4 sets). To stretch-and-fold: wet your hand, lift one side of the dough, stretch it up gently and fold it over the center. Rotate the bowl and repeat 4–6 times. After the final set, let the dough rest undisturbed until it has risen about 20–40% (total bulk fermentation time approx. 3–4 hours depending on starter strength and temperature).

Incorporate spring onions

When the dough has developed but still has structure (after at least two sets of folds), gently flatten the dough on a lightly floured surface into a rectangle. Scatter 120 g thinly sliced spring onions evenly over the surface and drizzle 3 tbs olive oil over them. Fold the dough over the filling in thirds like a letter, then perform 2–3 additional gentle folds to distribute the onions without tearing the dough. Return to the bowl and continue bulk fermentation until the dough shows airy bubbles and increased volume.

Pre-shape and bench rest

Turn the dough out onto a lightly floured surface. Pre-shape into a loose round by folding edges to the center. Let rest uncovered for 20–30 minutes to relax the gluten.

Final shaping

Shape the dough tightly into a boule or bâtard, sealing seams on the bottom. Place seam-side up into a well-floured banneton or a bowl lined with a floured towel.

Cold proof

Cover and refrigerate for 12–18 hours (overnight) for a cold retard. This improves flavor and handling.

Preheat oven

Place a Dutch oven or baking stone and steam tray in the oven and preheat to 250°C (480°F) for at least 45 minutes. If using a Dutch oven, preheat the empty pot with lid inside.

Score and bake

Carefully turn the cold-proofed dough onto parchment paper (seam-side down). Brush the top lightly with a little olive oil (optional) and sprinkle 1 tsp coarse sea salt. Score the loaf with a lame or sharp knife. Using oven mitts, transfer the loaf (on parchment) into the preheated Dutch oven, cover, and bake covered at 250°C for 20 minutes to trap steam.

Finish baking

After 20 minutes, remove the lid and reduce temperature to 220°C (430°F). Bake uncovered for another 18–25 minutes until the crust is deep golden brown and internal temperature reaches about 96°C (205°F). If using a baking stone, introduce steam in the first 12–15 minutes by adding boiling water to the steam tray or spraying the oven walls.

Rest

Carefully remove the loaf and transfer to a cooling rack. Let cool at least 1–2 hours before slicing to complete crumb set.

Slice desired portions. Serve each portion with a drizzle of 1 tbs extra-virgin olive oil and a light drizzle (about 1 tsp) of balsamic vinegar per serving. Offer remaining 2 tbs olive oil and additional balsamic at the table for guests to add to taste.