Sourdough bread

Ingredients

• ½ cup (100 g) active sourdough starter
• 1½ cups (350 ml) water
• 4 cups (500 g) bread flour
• 2 tsp (10 g) salt

Method

1. Mix the starter and water, add the flour and mix to a shaggy dough. Rest 30 minutes, then add the salt and squeeze it in.
2. Over the next 2 hours, do 4 sets of stretch-and-folds 30 minutes apart. Then leave covered until the dough has grown by about half (3 to 6 hours, depending on warmth).
3. Shape into a tight round, place seam-up in a floured bowl or basket, cover and refrigerate overnight (8 to 16 hours).
4. Heat the oven to 475°F (245°C) with a covered Dutch oven inside for 45 minutes.
5. Tip the dough onto parchment, slash the top and lower it into the pot. Bake covered 20 minutes, then uncovered 20 to 25 minutes until deep brown.
6. Cool at least 1 hour before slicing.