Basic Sourdough Bread.

Mix flour and water, cover and autolyse for 30 minutes.

• Just flour and water, no starter or salt yet.
• Mix by hand until no dry patches remain.
• Rest 30 min (autolyse): the flour hydrates and gluten starts to form on its own.

Add starter and salt, fold until fully incorporated.

• Starter should be at peak: bubbly, domed, and pass the float test.
• Pinch the salt and starter into the dough, don't just stir.
• The dough will feel loose; this is normal.

Perform gentle stretch-and-folds at the scheduled intervals. Lift one side of the dough, fold it over itself, rotate the bowl, and repeat 3-4 times. The dough should become stronger and smoother over the sets, but do not aggressively knead it.

• Use stretch-and-folds rather than aggressive kneading.
• 4-6 sets every 30 minutes during the first 2 hours.
• By the last set, the dough should feel strong and hold a shape.

Bulk ferment at room temperature for 4 to 5 hours until the dough has risen about 50%.

• 22-24°C is ideal. Too warm and you'll over-ferment.
• Watch the dough, not the clock. End when it rises ~50%.
• Poke test: a finger dent springs back slowly but not fully.

Pre-shape into a round and rest on the bench.

• Lightly flour the bench.
• Use a bench scraper to pull the dough into a tight round.
• You're building surface tension, not degassing.

Bench rest for 20 minutes.

• Leave uncovered, seam-side down.
• The surface will dry slightly. That's fine.
• The gluten relaxes so you can shape without tearing.

Final shape into a boule or batard, then place seam-side up in a floured banneton.

• Flour the banneton well. Rice flour prevents sticking.
• Boule (round) or batard (oval), either works.
• Seam-side up: you'll flip it before scoring.

Cover and cold proof in the fridge for 12 to 16 hours.

• Cover loosely with a cap or bag.
• The cold slows fermentation and builds flavour.
• Dough should be puffy but still pass a gentle poke test in the morning.

Score the dough and bake in a preheated dutch oven at 250°C for 20 minutes with the lid on, then 200°C for 25 minutes with the lid off.

• Preheat the dutch oven (inside the oven) for at least 45 min.
• Score decisively with a lame: one deep slash, not many shallow ones.
• 20 min lid-on at high heat, then 25 min lid-off at 200°C for the crust.

Cool on a wire rack for at least 1 hour before cutting.

• Cutting too early makes the crumb gummy. Be patient.
• Listen for the crackle of the cooling crust.
• Best flavour after full cooling, even better the next day.