Sourdough Bread

Ingredients

• 520 g bread flour
• 5 g table salt
• 312 g water
• 57 g sourdough starter discard

Instructions

Make Dough

1. Whisk flour and salt in a medium bowl.
2. Combine water and discard in a large bowl.
3. Add flour mixture to water mixture and combine until shaggy ball forms and no dry flour remains.
4. Cover with plastic wrap or damp kitchen towel and let sit until doubled in volume, 12-18 hours.

Fold and Shape

1. Transfer to a lightly floured surface.
2. Press dough into 8- to 10-inch disk, fold edges toward the middle to form round. Cover with plastic wrap or towel and let sit for 15 minutes.
3. Reapeat step 6.
4. Place dough seam side down and form into a tight round until the surface is smooth.
5. Place dough seam side up in banneton. Let sit at room temp for 1 hour then refrigerate for 12-24 hours.

Bake

1. One hour before baking, adjust oven rack to the middle position, set Dutch oven on oven rack, and heat oven to 475F.
2. Lay 12- by 12-inch sheet of parchment on the counter and spray with non-stick spray.
3. Remove dough from the fridge. Unwrap. Lay parchment with the sprayed side down over loaf and invert banneton onto the counter. Remove banneton.
4. Score dough.
5. Remove Dutch oven from oven and place on stove. Pick up dough by parchment and carefully place in Dutch oven.
6. Cover Dutch oven and bake, covered, for 20 min at 475F
7. Remove lid, reduce temp to 425F, and bake until loaf is a deep brown with 210F IT, about 20 min.
8. Let cool 2-3 hours.