A straightforward naturally leavened loaf using an active starter.
New cookbook version · Makes 1 medium loaf
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 500 g strong white flour
- 350 g water
- 100 g active 100%-hydration sourdough starter
- 10 g salt
Method
- Mix flour and 325 g water and rest for 30 minutes.
- Add starter, salt and remaining water. Mix thoroughly. Over the next 2 hours, give the dough four sets of stretch-and-folds at 30-minute intervals.
- Leave covered until aerated and about 50–75% larger, usually a total of 4–7 hours at 24–26°C. Follow the dough rather than the clock.
- Pre-shape gently, rest 20 minutes, then shape into a tight round. Place seam-side up in a well-floured proving basket.
- Cover and refrigerate for 8–16 hours.
- Heat a suitable covered Dutch oven to 240°C. Turn dough onto baking paper, score and lower into the pot carefully.
- Bake covered for 20 minutes, then uncovered at 220°C for 20–25 minutes until deeply browned. Cool at least 2 hours before cutting.
Kitchen notes
Starter strength and room temperature strongly affect timing. Use cookware rated for the temperature.