White Sourdough Loaf

STAGE 1 - PRE-FERMENT

Ingredients:
8 g starter | 40 g water | 40 g white bread flour

• Mix, cover
• Ferment:
– ~10 hrs @ 20°C
– ~5–6 hrs @ 24°C

STAGE 2 - DOUGH

Ingredients:
Pre-ferment | 325 g water | 510 g white bread flour | 9 g salt

• Mix flour, water, pre-ferment
• Cover, rest 30 mins
• Add salt, mix well
• Bulk ferment 3 hrs
• Fold every hour (3 folds)

STAGE 3 - SHAPING

• Flatten dough firmly
• Fold into centre, shape into ball
• Place in floured banneton, bowl, or lined tin
• Cover with tea towel
• Refrigerate overnight

STAGE 4 - BAKING

• Preheat oven + Dutch oven to 240°C
• Turn dough out upside down
• Score at 45°
• Bake lid on 25–30 mins
• Uncover and bake until golden and hollow

(Dutch oven optional; sheet tray also works)