Step 1

Feed Your Starter: If you already have active, bubbly sourdough starter, you can use it directly in this recipe. If your sourdough starter is not ripe, active and bubbly, it needs to be fed. I like to feed my sourdough starter overnight so it will rise while I'm sleeping and is ready to use in the morning. You can change up the ratios of flour, water and starter so your starter is ready when you want it to be.Here's an example: Take 5-10 grams of ripe or over-ripe starter and feed it 50 grams flour and 50 grams water. Set it in a warm 76-78ºF place and let it ferment for 10-12 hours until ripe, bubbly, active, doubled in size and ready to be used in a recipe.

Step 2

Mix Dough: In a large bowl, mix 60 grams of bubbly, active sourdough starter with 340 grams of water, 10 grams salt and 500 grams bread flour. Mix together with a wooden spoon, a dough whisk or your hands until a shaggy dough forms and all the flour is incorporated.

Step 3

First Rise/Bulk Fermentation: Cover the dough and set in a warm 76ºF place for 10-12 hours. During this time the dough will strengthen, rise and double in size.Note: You can change up this schedule to make your dough overnight instead of during the day if that helps your timeline.

Step 4

Shape: Once the dough has doubled in size, dump it on a clean countertop. Use lightly damp hands and a bench scraper (if desired) to shape the dough into a round ball by gently dragging the dough on the counter, one hand on each side, as you shape it. The dough may be a little bit sticky - that is normal. Place the dough ball on a piece of parchment paper.Note: It's important to shape the dough right after it doubles in size. If your dough has doubled in size and started to fall back down, it may be over-proofed and feel overly sticky and wet. At this point you can do your best to shape it and proceed with the recipe (it may bake up a little flat) OR turn it into focaccia bread - oiling a metal pan and stretching the dough, letting it rise and then dimpling and baking it.

Step 5

Proof (Second Rise): Cover the dough with plastic wrap or a larger kitchen bowl upside down on top of the dough. Let rise for 1-2 hours until relaxed and puffed up.

Step 6

Score and Bake: Place a Dutch oven into your oven. Preheat the oven and Dutch oven to 500ºF for 20 minutes. Score the top of your bread with a sharp knife with one or two slashes.Take the dutch oven out of the oven. Warning: This is a VERY HOT dutch oven. Keep those oven mitts on and be very careful not to burn yourself. Take the top off the dutch oven and place the dough and parchment paper into the dutch oven. Place the top back on the dutch oven and close the oven door. Immediately decrease the baking temperature to 450ºF and bake for 25 minutes. After 25 minutes, take the top off the dutch oven and continue baking for 20 more minutes. The internal temperature of the bread should be 205ºF when finished baking.Note: This dough is not meant for intricate scoring. A few simple slashes will suffice. If you want to make a loaf with intricate scoring, try my more advanced sourdough bread recipe.

Step 7

Pull the bread out of the oven and place on a cooling rack. Wait until cool to cut into it. Enjoy!