Sourdough Bread

Ingredients

• 100g sourdough starter
• 375g water
• 11g salt
• 500g flour

Instructions

1. (~4-6h before) Feed the sourdough starter. Make the dough when the starter is at it's peak.
2. Mix the starter, water, and salt into a slurry, then mix in the flour and combine well.
3. Over the next 4 hours do 4 sets of stretch & folds. Let the dough sit for 1 hour, then grab one side of the dough, stretch it up without tearing it, and fold it over the top. Then turn the bowl 90 degrees and do it again. Each set will be 4 stretch & folds.
4. Let it sit to finish rising. It will be ready when it's puffy, jiggly, and 50-75% larger.
5. Shape the dough on the countertop (with or without flour). Fold the edges to the center like an envelope, then flip it over seam-side down. Gently drag it towards you a few times to build tension.
6. Line a bowl with a floured kitchen towel, and place the dough in seam-side up. Cover it gently and with flour to prevent sticking. Leave it to proof in the fridge overnight, 8-12 hours.
7. Preheat the cast iron skillet in the oven at 500°F for 45 minutes.
8. Score the crust with a razor blade and place it on parchment paper onto the hot skillet.
9. Place a baking tray with hot water on the bottom rack, the bread in the skillet above it, and bake for 20 minutes.
10. Remove the water tray, drop the oven temperature to 450°F, and continue baking for around 20 minutes or until the crust is a deep brown.
11. Place the loaf on a wire cooling rack for 60 minutes to cool completely before cutting into it.