• Before you begin, ensure you have a thriving sourdough starter: a well-fed starter is the heart and soul of your sourdough bread.

PREP THE DOUGH

• Combine the bread flour, water, and your active sourdough starter. Mix the ingredients until they form a shaggy dough. Cover the bowl with a damp cloth and let it rest for 30mins, allowing the flour to fully hydrate/autolyse.
• Sprinkle the fine sea salt evenly over the dough. Gently fold in the dough from the corners until the salt is fully incorporated. Recover the bowl with a damp cloth .
• After 30mins, repeat that series of stretching the dough from the corners and folding it in on itself. These folds will help strengthen the gluten in the dough.
• After another 30 mins, repeat your final series of stretch and folds. You'll notice after each 30 minute return that your dough is becoming more elastic/springy.

FERMENTATION

• It’s time to let the magic of fermentation happen. Cover the bowl again and let the dough rest for about 4-6 hours, or until the dough has doubled in size, at room temperature.
• Transfer the dough onto a lightly floured surface. Gently shape it into a round loaf, being mindful not to overwork the dough. Place the shaped dough in a proofing basket (or any medium sized bowl) seam-side up.
• Place your dough in the fridge overnight (or for around 8-10 hours)
• Remove your dough from the fridge and allow it to undergo its second rise. This process typically takes 1-2 hours at room temperature. You’ll know the dough is ready when it has increased in volume and feels slightly puffy to the touch.

BAKE YOUR BREAD

• While your dough is undergoing its second rise, preheat your oven to 240°C (465°F) and place a Dutch oven or a covered baking dish inside to pre-heat for 40mins.
• Gently invert the proofed dough onto a piece of parchment paper. Score the top with a sharp knife or a bread lame to allow for controlled expansion during baking (This is your opportunity to create a pretty pattern). Carefully transfer the parchment paper with the dough into the hot Dutch oven.
• Cover the Dutch oven with its lid and place it back in the oven. Bake the bread for 50 minutes covered and 10 mins uncovered.
• Once your sourdough bread is baked to perfection, remove it from the oven and let it cool on a wire rack. The anticipation will be tempting, but allow the bread to cool completely before slicing.
• Finally.. ENJOY, savor the rewarding taste and aroma of your homemade sourdough bread with a dollop of creamy salted butter (homemade butter recipe linked below!), knowing you’ve crafted it with love and care.