INGREDIENTS

• 330g water warm
• 150g sourdough starter active
• 500g bread flour
• 12g sea salt fine

INSTRUCTIONS

1. In a large bowl, combine 330g warm water with 150g of active sourdough starter and stir until combined.
2. Add 500g bread flour and 12g salt to the bowl and mix until a shaggy dough forms. Knead the dough with your hands until all the shaggy bits are incorporated.
3. Cover the bowl and rest in warm place for 45 – 60 minutes.
4. 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.
5. Repeat stretch and folds every 45 minutes for 2 more sets of stretch and folds and rest for another 45 minutes.
6. Complete one final stretch and fold, then cover the bowl and set aside for 2 hours in a warm place to bulk ferment.
7. Lightly flour your working surface and turn dough onto surface.
8. Stretch dough out into a rectangle shape, fold in the sides, one over the other, and roll dough to create an oval.
9. Work the dough into a round ball and place into a floured banneton basket, bottom side up using a bench scraper.
10. Cover the banneton either using a kitchen towel or a shower cap. During the proofing period, the dough will rise and become puffy in the banneton, this process takes 2-3 hours.
11. Place banneton in the freezer and preheat dutch oven to 450º.
12. Once oven has preheated, turn dough out onto a sheet of parchment paper and even out flour on surface of dough.
13. Score dough and add to preheated dutch oven.
14. Cover dutch oven and bake for 20 minutes.
15. Remove dutch oven lid and bake for 20 more minutes or until golden brown.
16. Remove bread from the dutch oven and transfer it to a cooling rack to rest for at least 1 hour before slicing.