Homemade Sourdough Bread, Step by Step

By Alexandra Stafford · alexandracooks.com

Makes 1 loaf

prepPreheat oven to 550°F / 290°C with Dutch oven inside
prepLine 8-inch / 20-cm bowl or proofing basket with floured towel
prepCut parchment to fit baking pot
100 g / 1/2 cup bubbly, active starter	Mix starter, water, flour & salt; rest 30 min	Stretch and fold 4–5 times, rest 30 min; repeat up to 4 times total in 2 hours	Bulk ferment at room temperature, 8–10 hours / 70°F (21°C), until 50–75% rise	Shape into round on floured surface, rest seam side up 30 min	Shape again, place seam side up in lined bowl	Cover & refrigerate 1–48 hours (preferably 24 hours)	Invert onto parchment, score with knife or razor	Transfer to Dutch oven, bake covered 450°F / 230°C, 30 min	Remove lid, lower to 400°F / 200°C, bake 10–15 min more	Bake directly on rack 5–10 min if needed; cool 1 hour
375 g / 1 1/2 cups plus 1 tbsp warm water
500 g / 4 cups plus 2 tbsp bread flour
9 to 12 g / 1.5 to 2.5 tsp fine sea salt

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