Artisan Sourdough Bread with a Crispy Crust and Chewy Interior

1.In a large mixing bowl, combine the bread flour and salt, mixing well to distribute the salt evenly.

2.In a separate bowl, mix the active sourdough starter with the water until fully dissolved.

3.Pour the water and starter mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms.

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

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

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

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

8.Once the dough has risen, gently deflate it and turn it out onto a floured surface.

9.Shape the dough into a round loaf by folding the edges into the center and then flipping it over to create tension on the surface.

10.Place the shaped loaf seam-side down in a well-floured proofing basket or bowl, cover it with a cloth, and let it rise for another 1-2 hours.

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

12.Carefully remove the hot Dutch oven from the oven, and gently flip the loaf onto a piece of parchment paper.

13.Using a sharp knife or razor blade, score the top of the loaf to allow for expansion during baking.

14.Lift the parchment paper with the loaf and place it into the hot Dutch oven, cover it with the lid, and bake for 30 minutes.

15.After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the crust is deep golden brown and crispy.

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