Classic Country Sourdough

INGREDIENTS

• 500 g bread flour
  
• 350 g water (70% hydration)
  
• 100 g active sourdough starter (fed and bubbly)
  
• 10 g salt
  

PROCEDURE

• Mix: Combine flour, water, and starter in a bowl. Mix until shaggy, rest 30 minutes. Add salt, mix again.
  
• Bulk fermentation: Cover and rest at room temp (4–6 hrs), stretching and folding every 30 minutes for the first 2 hrs.
  
• Shape: Turn dough out, gently shape into a round, and place seam-side up in a well-floured banneton.
  
• Proof: Cover and refrigerate overnight (12–16 hrs).
  
• Bake: Preheat Dutch oven to 250°C (480°F). Flip dough onto parchment, score, and bake covered 20 min, then uncovered 25 min at 230°C (450°F).