📖 Instructions

1. 1. **Mix the Levain (Sourdough Starter Build):** In your large bowl, gently combine 50g of active, bubbly sourdough starter with 50g of bread flour and 50g of water. Mix thoroughly until there are no dry bits and leave it covered for 4-6 hours, or until doubled in size and very bubbly. This is your levain, and it's the engine of your sourdough bread.
2. 2. **Autolyse (Resting the Flour and Water):** In the same large bowl, combine 500g of bread flour, 375g of water (this gives a 75% hydration!), and a pinch of salt. Mix this gently with your hands or a spatula until just combined, making sure there are no dry bits of flour visible. Cover the bowl, and let it rest for 30 minutes. This step allows the flour to fully hydrate, making the dough easier to work with later.
3. 3. **Add the Levain and Mix:** Now it is time to add your happy, bubbly levain. Give it a quick stir with your fingers, and then gently fold the dough. Don't worry about it being perfect. Use a 'stretch and fold' method; carefully take a portion of the dough, stretch it upward, and then fold it over onto itself. Do this a few times. (About 6-8 folds total, letting the dough rest for 5 minutes before each additional fold)
4. 4. **Bulk Fermentation:** Cover your bowl tightly and allow it to ferment at room temperature (ideally around 70°F (21°C)) for 4-6 hours, or until it has almost doubled in size and is puffy and bubbly. It's not an exact science. You might need to adjust this based on the temperature. Be patient, and check on it!
5. 5. **First Shape and Bench Rest:** Gently turn the dough out onto a lightly floured surface. Shape the dough into a round or oval boule using the 'rounding' technique. I tend to make a round ball, but a lot of folks prefer an oval form for their sourdough.
6. 6. **Second Shape and Retard (Cold Proof):** Gently shape your dough. This might be a bit messy. Gently place the dough in a well-floured banneton or bowl seam-side up. Cover it tightly with plastic wrap or a damp kitchen towel. Let it rest in the refrigerator for 12-18 hours, or even longer if you're busy with other things.
7. 7. **Preheat and Score:** Preheat your oven to 450°F (232°C) for at least 30 minutes. If using a Dutch oven, preheat it in the oven as well. Carefully remove the dough from the banneton, placing it on a piece of parchment paper. Using a sharp knife or lame, score the top of the dough. This allows the bread to expand nicely during baking. I like to go for a simple crosshatch pattern or a heart shape if I'm feeling fancy.
8. 8. **Bake:** Carefully place the dough (on the parchment paper) in the preheated Dutch oven, or onto a baking sheet. Bake covered for 20 minutes. After 20 minutes, remove the lid (if using a Dutch oven) and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C). A thermometer is your best friend here.
9. 9. **Cool and Enjoy!:** Carefully remove the bread from the oven and allow it to cool completely on a wire rack before slicing and enjoying. Resist the temptation to cut into it too soon; you'll ruin the structure!