Sourdough bread recipe

Here is a simple, basic recipe to get you started with sourdough bread.

Ingredients:

• 500g flour
• 100g "ready" sourdough starter
• 350g water
• 10g salt

Instructions

• Mix the 500g of flour and 330g of water by hand, let rest for 30 minutes (autolyse)
• Add the starter by hand, mix, and let rest for 30 minutes (fermentolyse)
• Mix the 10g of salt into the remaining 20g of water, incorporate everything into the dough by hand, knead well, then let the dough rest for 30 minutes.
• Every 30 minutes for a total of about 3 hours, use wet hands to stretch and fold the dough.
• Depending on your schedule, let the dough rise for a few hours on the counter or in the fridge before baking. If you place it in the fridge (12-hour overnight fermentation, for example), shape the dough into a ball using a "coil fold" and place it in a floured banneton in the fridge.
• Baking (ideally in a cast-iron Dutch oven with a lid): preheat the oven to 250 degrees for 30 minutes with the Dutch oven inside so it is very hot. Turn the risen dough out onto parchment paper, make a few slashes with a bread lame, and place the dough with its parchment paper into the Dutch oven. Close the lid.
• Bake for 20 minutes at 250 degrees with the lid on, then 25 minutes at 200 degrees with the lid off.
• If you are baking in the oven without a Dutch oven, place a drip pan at the bottom of the oven and add water to create steam.
• Once baked, place on a cooling rack; let cool for a moment before tasting.