Easy sourdough bread for beginners

Ingredients

• 520g organic white bread flour
• 2 tsp sea salt
• 385g water, lukewarm
• 90g sourdough starter (fed 8-12 hrs earlier)

Optional

• Add herbs (fresh or dried rosemary, thyme, sage)
• Add nuts, olives, garlic, dried fruit or cheese
• Use seeds for flavouring: fennel seeds, sesame seeds, poppy seeds, etc.

Method

• Feed your sourdough starter: 12 hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size.

• Evening: Weigh the flour in a medium bowl, add salt. Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour incorporating all the flour. Mix for about 1-2 minutes using a wood-spoon. Cover with a wet kitchen towel and let rest for 15 minutes.
  
  
• After 15 minutes: do a stretch and fold, this helps strengthen the gluten. With one wet hand pull the dough from one side and stretch it upward, then fold it up and over to the center of the dough. Turn the bowl and repeat, stretching up and folding it over the middle. Do this for about 30 seconds. You can repeat this process 1-2 times but it's not mandatory.

• Proof overnight at room temp: Cover your bowl with a damp kitchen towel in plate it on your kitchen counter for 8-12 hours.
  
  
• In the morning: The dough should a expanded (not necessarily double in size!) Poke into the dough - if it indents easily and mostly springs back, it has risen enough. If it feels firm or hard, let it rise longer. if it feels loose or runny it is most likely over-proofed (bake it anyways).
  
  
• Preheat oven: Do another stretch and fold, then place the bowl in the refrigerator for one hour uncovered. Preheat the oven for a full hour to 230°C
  
  
• Score and bake: Place the dough in either a dutch oven or a loaf pan (use parchment papers). Score the bread with a sharp knife. Bake for 35-40 minutes until deeply golden.
  
  
• Let it cool before slicing. Enjoy with butter, ghee or olive oil. Add mashed avocado, salted tomatoes, honey or homemade jam.