Sourdough Bread with a Salty Crust

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

2.Add the sourdough starter and water to the flour mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.

3.Cover the bowl with a damp cloth and let it rest for 30 minutes. This process is called autolyse and helps develop the gluten.

4.After the resting period, add the salt and olive oil to the dough. Mix thoroughly until the salt is fully incorporated.

5.Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Alternatively, you can use the stretch and fold method in the bowl every 30 minutes for 2 hours.

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

7.Once the dough has risen, gently turn it out onto a floured surface. Shape it into a round loaf by folding the edges into the center and then flipping it over so the seam is on the bottom.

8.Let the shaped loaf rest for 30 minutes, covered with a cloth to prevent drying out.

9.Preheat your oven to 230°C (450°F) and place a Dutch oven or a baking stone inside to heat up.

10.After resting, carefully transfer the loaf onto a piece of parchment paper. Score the top of the loaf with a sharp knife to allow for expansion during baking.

11.Sprinkle coarse sea salt generously over the top of the loaf for that salty crust effect.

12.Using the parchment paper, lift the loaf and place it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.

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

14.Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.