ARTISANAL SOURDOUGH BREAD

Step 1

In a large bowl, whisk together the bread flour and salt and make a well in the center.

Step 2

In a measuring cup, whisk together the water and sourdough starter and pour into the well.

Step 3

Mix together until all flour is incorporated. You will have a shaggy wet dough.

Step 4

Cover the bowl with plastic wrap and let it rest for 1 hour.

Step 5

After 1 hour, do not punch the dough down. Instead, starting from the right side, pull some of the dough up and fold over to the left side. Then turn the bowl a quarter turn clockwise (to the right) and fold from right to left again. Repeat this process 25 times. Cover and let it sit for 1 hour.

Step 6

After the 2nd hour, repeat the folding process 10 times. Cover and let sit 1 hour.

Step 7

After the 3rd hour, repeat the folding process 10 times. Cover and let sit 1 hour.

Step 8

After the 4th hour, repeat the folding process 10 times. You will cover it once again with the plastic wrap and then toss a towel over it and let it sit on your counter for 8-10 hours.

Step 9

After it has rested and grown considerably in size, generously flour a sturdy tea towel. Gently, turn the dough out onto the floured towel. Place the towel with the bread down in the large bowl, cover with plastic wrap again.

Step 10

Put the bowl in the fridge for a minimum of 4 hours and a maximum of 24 hours.

Step 11

Preheat oven to 450 degrees.

Step 12

Remove the bowl from the refrigerator and carefully turn the unwrapped bowl over onto a sheet of parchment paper. Set the bowl aside and gently pull the towel off the dough. It could be a little sticky. Lightly dust the dough with flour.

Step 13

Using a clean knife, cut half inch slits in the top of the dough in any pattern you choose.

Step 14

Keeping the dough on the parchment paper, lower the parchment and dough into a Dutch oven and place the lid on.

Step 15

Place the cold Dutch oven in the preheated oven and bake for 50-55 minutes. Do not open the oven or the Dutch oven. After 50 minutes, check your bread. If it is brown enough, remove it from the oven. Otherwise, return it to the oven for 5 minutes without the lid.

Step 16

Carefully remove the bread and parchment from the Dutch oven and take the bread off the parchment and let it cool on a wire rack for 30 minutes to an hour before cutting.