Sourdough Bread

Yield: 1 large loaf

120g starter

250g water

400g bread flour

11g salt

1. Feed starter within 6-8 hours of mixing dough (around 9am).

2. At around 3/4pm, mix dough.

3. Over the next four hours, bulk ferment. Fold once each hour.

4. After the last fold, rest dough for 30 minutes.

5. Pre-shape dough and place in an oiled bowl. Let ferment in the fridge overnight (10-12 hours).

6. Final proof dough. Let dough come to room temperature.

7. Preheat oven to 450F.

8. Turn dough out onto a piece of parchment paper. Score loaf and place it into Dutch oven (or onto a baking stone).

9. Mist the dough with water and place a lid over it.

10. Bake for 14 minutes and then remove the lid.

11. Bake for 15-20 more minutes until nicely brown (internal temperature should be 205-210F).

12. Remove dough carefully and let cool on a cooling grate.

https://thebakingnetwork.com/test-loaf-from-make-your-own-sourdough-starter-with-me/