520g flour
10g (2 tsp.) salt
385g filtered water
90g sourdough starter

  • Feed starter and let rise for 4-10 hours at room temperature
  • Mix flour and salt in a large mixing bowl.
  • Mix starter and water in a small bowl and pour into flour mixture, and stir until incorporated.
  • Cover with a wet towel and rest 15 minutes.
  • Stretch and fold for 20 seconds, rest 15 minutes, stretch and fold again.
  • Cover with damp towel and rest overnight.
  • Stretch and shape dough, then refrigerate in a parchment-lined bowl for 30 minutes.
  • Pre-heat oven to 500°F with dutch oven inside.
  • Put bread and parchment in dutch oven, return to oven, and bake (covered) for 20 minutes.
  • Remove lid, reduce heat to 450°F, and bake 10-15 minutes, until deeply golden and internal temperature reaches 208°F.
  • Remove to cooling rack and cool for 60 minutes before slicing.

Source: https://www.feastingathome.com/sourdough-bread/