Ingredients

• 80g active sourdough starter
• 250g water
• 350g bread flour
• 10g salt

Instructions

1. Feed starter and wait until it doubles.
2. Using a scale, add 80g of fed starter to glass bowl.
3. Add 250g of water and stir until combined.
4. Add 350g of bread flour and mix until all flour is incorporated.
5. Cover with plastic wrap and let dough rest in a bowl on the counter for 30 minutes.
6. Add 10g of salt to the dough and mix until incorporated.
7. Form dough into a ball, cover, and rest for 45 minutes.
8. Stretch and fold dough, rotating the bowl a quarter turn with each fold until you have done four folds. Cover and rest for another 45 minutes.
9. Coil fold dough, rotating the bowl a quarter turn with each fold until you have done four folds. Cover and rest for another 45 minutes.
10. Coil fold dough again and cover for bulk rest until dough has doubled in size. The bulk rest takes about 3 hours.
11. Lightly flour your working surface and turn dough onto surface.
12. Stretch dough out into a rectangle shape, fold in the sides, one over the other, and roll dough to create an oval.
13. Work the dough into a round ball and place into a floured banneton basket.
14. Cover and refrigerate for 12 hours.
15. Preheat dutch oven to 450º.
16. Turn dough out onto a sheet of parchment paper and even out flour on surface of dough.
17. Score dough and add to preheated dutch oven.
18. Turn oven down to 400º, cover dutch oven and bake for 20 minutes.
19. Remove dutch oven lid and bake for 20 more minutes.
20. Rest for 1 hour before slicing.

This recipe makes one loaf of bread. To make two loaves, double recipe and divide dough at step 11.