Sourdough Bread

Ingredients

• 3 3/4 cups (450 g) bread flour
• 1/2 cup (100 g) mature active sourdough starter at 100% hydration, weighed for accuracy
• 1 1/4 cups plus 2 tablespoons (330 ml) water, at room temperature
• 1 1/2 teaspoons (9 g) fine salt
• 2 tablespoons (15 g) bread flour, for shaping
• 2 tablespoons (20 g) rice flour, for the proofing towel

Method

1. 1

   Step 1. Begin with a mature starter already at its bubbly, doubled peak after feeding. Creating a starter takes days; any feeding and wait needed to reach that peak must also happen before this schedule. Allow about 21–27 hours from mixing, including 4–6 hours bulk fermentation, 12–16 hours refrigerated proofing, 45–50 minutes baking and 2 hours cooling. Use a scale, bowl, towel-lined 9-inch bowl or proofing basket, parchment rated to 450°F, a 5–6-quart oven-safe lidded Dutch oven and thick mitts. Use a Dutch oven whose manufacturer permits empty preheating at 450°F, including its lid and handles. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Mix the 450 g bread flour, active starter and water into a shaggy dough. Cover and rest for 30 minutes. Sprinkle over the salt and pinch and fold until incorporated. The dough will be sticky; do not taste it raw.

3. 3

   Step 3. Keep covered at about 74–78°F for 4–6 hours after adding salt. During the first 2 hours, every 30 minutes lift and fold the dough from four sides. Then leave undisturbed until visibly aerated, domed at the edges and roughly 50–75% larger. In a cool kitchen or with a sluggish starter, allow longer; do not refrigerate dense dough just because the clock says so.

4. 4

   Step 4. Dust the counter with the shaping bread flour. Gently turn out the dough, fold its edges inward and turn seam-side down. Rest 20 minutes, then tighten into a round. Dust a clean towel generously with the rice flour and place in the proofing bowl. Set the dough in seam-side up, cover and refrigerate for 12–16 hours at 40°F or below. Use a bench scraper to help shape the sticky dough rather than kneading in extra flour.

5. 5

   Step 5. Heat the covered Dutch oven at 450°F for 45 minutes. Keep the dough refrigerated during preheating. Turn it onto parchment and score the top about 1/2 inch deep. Using mitts, lower it into the hot pot and cover. Bake 25 minutes covered, then 20–25 minutes uncovered, until deeply browned and about 205–210°F in the center.

6. 6

   Step 6. Cool on a rack for at least 2 hours before slicing. Use thick mitts throughout; the pot, lid and released steam remain dangerously hot.