Sourdough Bread

Add 30 g existing starter to a small bowl. Mix in flour and water.

Clean starter jar, then return mixture to it. Leave at room temperature until at least doubled.

If your starter is weak, you may need to repeat this step a few times to refresh it.

Place 100 g of now-fed starter in a bowl. Add water and salt. Stir, breaking up the starter a bit.

Mix in flour and continue mixing until a shaggy dough forms. Allow to rest for a few minutes, then mix again until no dry spots remain.

Perform a few stretch and folds at half-hour intervals, until dough is strong and smooth.

Shape the dough into a neat ball and allow to rise until at least doubled. This will take around 4-8 hours.

Dust counter lightly with flour. Turn dough out onto counter.

If making multiple loaves, portion accordingly.

Pre-shape each portion into a smooth ball. Cover with a towel and let rest for 30 minutes.

Dust banneton(s) with flour, then shape each portion again and into a banneton.

Let proof for about 60 minutes, then place in refrigerator, uncovered.

Preheat the oven to 450°F convection roast.

Remove loaf from fridge and let it rest on the counter while the oven preheats.

Turn out the loaf out into the shallow side of a bread cloche. Score the top. Cover the cloche and transfer to oven.

Bake for 25 minutes, then remove the cover and bake for an additional 20 minutes.