The how to..
Making sourdough bread is a rewarding, hands-on process that takes time and care. First, you'll need an active sourdough starter. If it’s stored in the fridge, feed it and let it sit at room temperature until bubbly and doubled in size. Once ready, mix 100g of starter with 375g of warm water in a large bowl. Stir in 500g of bread flour and mix until no dry bits are left. Let the dough rest for about 30 minutes, then add 10g of salt and gently knead it in. Over the next 4–5 hours, perform a series of “stretch and folds” every 30 minutes to help build strength. After bulk fermentation, shape the dough into a round ball like structure and let it rest for 20 minutes. Reshape it into a tighter ball, then transfer it to a floured proofing basket or bowl. Cover and let it rise in the fridge overnight (8–12 hours). The next day, preheat your oven with a Dutch oven inside to 475°F. Carefully place the dough in the hot pot, score the top, and bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown. Let the bread cool completely before slicing. Enjoy the incredible flavor of homemade sourdough!