Classic White Sourdough Bread

Ingredients:

• 500g bread flour
• 300g water (plus extra if needed)
• 150g active sourdough starter
• 10g salt

(Can be substituted with spelt flour for a delicious mild spelt loaf)

Instructions:

1. Mix the Dough until no dry flour remains. Cover and let it rest for 30 minutes (optional autolyse).
2. Add Starter and Salt: Incorporate the starter and salt into the dough. Mix thoroughly until well combined.
3. Stretch and fold 4 times by turning the bowl a quarter turn each time. Repeat this 3 more times every 30 minutes
4. Cover and leave at room temperature for up to 12 hours until almost doubled in size.
5. Shape the Dough: Lightly flour your work surface, shape the dough into a boule or batard, leave it to rest (optional) and place it in a floured proofing basket.
6. Proofing: Cover and proof the dough for 6-12 hours in the fridge or 2-4 hours at room temperature until it has risen slightly and passes the poke test.
7. Bake: Preheat your oven to 230°C (450°F) with a Dutch oven inside. Transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until golden brown.
8. Cool: Let the bread cool completely on a wire rack before slicing.

Please note: All recipes are intended as guidance only.
Timings and methods may vary depending on your home environment — including factors such as temperature, humidity, ingredient quantities, and the type of flour used.
Sourdough baking is a personal journey, and I hope you enjoy the process of discovery just as much as the delicious results.