Artisan Sourdough Bread with a Crispy Crust and Chewy Interior

1In a large mixing bowl, combine the bread flour (500 g) and salt (10 g), mixing well to ensure even distribution.

2In a separate bowl, mix the active sourdough starter (100 g) with the water (350 ml) until fully dissolved.

3Pour the water (350 ml) and starter mixture into the flour mixture, stirring with a wooden spoon or your hands until a shaggy dough forms.

4Cover the bowl with a damp cloth and let it rest for 30 minutes (this is called autolyse).

5After the resting period, knead the dough in the bowl for about 5-10 minutes until it becomes smooth and elastic.

6Transfer the dough to a lightly floured surface and shape it into a ball.

7Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size.

8Once the dough has risen, gently deflate it and shape it into a round loaf.

9Place the shaped loaf onto a piece of parchment paper, cover it with a cloth, and let it rise for another 1-2 hours.

10Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes before baking.

11Carefully remove the hot Dutch oven from the oven, and lift the parchment paper with the dough into the pot.

12Cover the Dutch oven with its lid and bake for 30 minutes.

13After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

14Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.