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Ingredients
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Dough Ingredients
Method
Preparation Steps
- 1
Mixing the Dough
In a large mixing bowl, combine the bread flour, water, and sourdough starter. Mix until no dry flour remains. Let it rest for 30 minutes.
- 2
Adding Salt
After the rest, sprinkle the salt over the dough and mix it in using your hands until fully absorbed.
- 3
Bulk Fermentation
Cover the bowl with a damp cloth and let the dough rise at room temperature for about 4 hours, performing stretch and folds every hour.
- 4
Pre-shaping
After the bulk fermentation, turn the dough out onto a lightly floured surface. Pre-shape it into a round by folding the edges into the center.
- 5
Bench Rest
Let the pre-shaped dough rest for 30 minutes, covered with a cloth.
- 6
Final Shaping
Shape the dough into a tight round or oval shape, depending on your preference.
- 7
Final Proof
Place the shaped dough into a floured proofing basket. Cover and let it proof for 2-3 hours at room temperature or overnight in the fridge.
- 8
Baking the Bread
Preheat your oven to 250°C (482°F). Place a Dutch oven inside to heat up. Once preheated, carefully transfer the dough into the Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- 9
Cooling
Once baked, remove the bread from the oven and let it cool on a wire rack before slicing.