Ingredients
Method
- In a large bowl, combine the sourdough starter, warm water, and olive oil. Mix with a fork until incorporated.
- Add the bread flour and salt to the bowl. Mix with the fork until the dough becomes stiff, then use your hands to incorporate the rest of the flour.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 30 minutes to 1 hour (autolyse phase). After resting, return to the dough and form it into a rough ball for about 15 seconds.
- Cover the dough with oiled plastic wrap and let it rise in a warm spot (70-75°F). It’s ready when it has almost doubled in size.
- (Optional) After 30-45 minutes into the rise, perform a "stretch & fold" technique by pulling a portion of the dough upwards, folding it over itself, and rotating the bowl. Repeat this until you’ve made a full circle. Repeat this process 1-2 more times, spaced 1 hour apart.
- Transfer the dough to a floured surface and shape it into a tight ball by folding the dough over itself, rotating it, and tightening the surface. Place the shaped dough seam-side down.
- For the second rise, place the dough in a cloth-lined, floured proofing basket (or Dutch oven if dough is on the drier side). Cover and let it rise for 30 minutes to 1 hour.
- Preheat the oven to 450°F (232°C). If using a Dutch oven, coat the bottom with cornmeal or line it with parchment paper. Place the dough inside and score the top with a shallow 2-3 inch long slash.
- Place the Dutch oven into the preheated oven, reduce temperature to 400°F (204°C), and bake for 20 minutes with the lid on. Then remove the lid and bake for an additional 40 minutes or until golden brown.
- Check the internal temperature of the bread; it should read about 205-210°F (96-98°C). Once done, remove the bread from the oven and cool it on a wire rack for at least an hour before slicing.
Nutrition
Notes
This bread is a perfect starting point for sourdough enthusiasts. Don't rush the rise times—patience yields great results!