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Crusty Tangy Sourdough Bread

A naturally leavened loaf with a crackly crust and an open, tangy crumb, made entirely from a live starter.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices/people
Calories: 150
Ingredients Equipment Method

Ingredients
  

1 cup active sourdough starter, 1 1/2 cups warm water, 4 cups bread flour, 2 teaspoons fine salt

Equipment

  • 1 large mixing bowl
  • 1 bench scraper
  • 1 banneton or a bowl lined with a floured towel 1
  • 1 a Dutch oven 1
  • 1 a sharp lame or razor for scoring.

Method
 

Mix starter, water, flour, and salt into a shaggy dough.
    Rest 30 minutes.
      Stretch and fold every 30 minutes for 2 hours.
        Bulk ferment for 4 to 5 hours.
          Shape and cold proof overnight in the fridge.
            Score and bake at 475°F in a Dutch oven, 25 minutes covered, then 18 to 20 minutes uncovered.