Ingredients:
- 165g active sourdough starter (can be unfed or fed)
- 400g spring water (or filtered water)
- 650g bread flour
- 15g salt
Directions:
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Mix the dough:
- In a large bowl, combine the sourdough starter and the water. Stir until the starter is dissolved in the water.
- Add the bread flour and salt to the mixture. Mix with a spoon or your hands until a shaggy dough forms.
- Once mixed, cover the bowl with a damp cloth or plastic wrap and let it sit for about 30 minutes for autolyse (resting period).
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Knead and stretch:
- After the dough has rested, begin kneading it in the bowl or on a lightly floured surface for 5-7 minutes, or until the dough becomes smooth and slightly elastic. Alternatively, you can use the “stretch and fold” method: grab a portion of the dough, stretch it up and fold it over itself. Repeat for about 4-6 sets.
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Bulk fermentation:
- Cover the dough and let it rise at room temperature for 4-6 hours, or until it has doubled in size. If you want a longer rise or are preparing the dough overnight, you can refrigerate it for a slower fermentation. Since you mentioned it was over-proofed, leaving it overnight in a cool place would do this.
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Shape the dough:
- After the bulk fermentation is complete, gently turn the dough onto a lightly floured surface and shape it into a round or oval loaf, depending on the shape of your baking vessel.
- For shaping, use the stretch and fold method again, folding the edges toward the center and then flipping it over to form a smooth top. Let it rest for 10 minutes, then shape it again if needed.
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Second rise (proofing):
- Place the shaped dough into a lightly greased or lined Dutch oven, or on parchment paper if you’re using a baking stone. Cover with a lid or cloth and let it rise for 1-2 hours, or until it looks puffy. If you’ve over-proofed your dough slightly, this step might be a little shorter.
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Preheat the oven:
- Preheat your oven to 450°F (232°C) while the dough is proofing.
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Bake:
- Once the dough has proofed, score the top with a sharp knife or bread lame to allow it to expand while baking.
- Place the dough in the preheated Dutch oven and bake, covered, for 20 minutes.
- After 20 minutes, remove the lid and bake for another 25-30 minutes, or until the loaf has a deep golden-brown crust and sounds hollow when tapped on the bottom.
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Cool:
- Allow the loaf to cool completely on a wire rack before slicing. This allows the crumb to set and the flavors to fully develop.