Rustic Sourdough Boule

1.Activate Starter: Ensure your sourdough starter is active and bubbly (fed 4-8 hours prior).

2.Autolyse (Optional but Recommended): In a large bowl, mix the 500g flour and 350g warm water until just combined. Cover and let rest for 30 minutes. This helps the flour fully hydrate.

3.Mix Dough: Add the active starter and salt to the flour/water mixture. Use wet hands to mix and squeeze the ingredients together until everything is incorporated into a shaggy mass. This should take about 5 minutes.

4.Bulk Fermentation & Folding (3-4 hours): Cover the bowl and let the dough rest for 30 minutes. Perform the first set of stretch and folds: gently stretch one side of the dough up and fold it over the center. Rotate the bowl 90 degrees and repeat three more times (4 folds total). Repeat this folding process every 30 minutes for the first 2 hours (4 sets of folds total).

5.Rest: After the final fold, let the dough rest, covered, at room temperature until it has increased in volume by about 30-50% and shows signs of aeration (about 1-2 hours, depending on room temperature).

6.Pre-Shape: Gently turn the dough out onto a lightly floured surface. Gently shape it into a loose round (boule) by tucking the edges underneath. Let it rest, uncovered, for 20 minutes (bench rest).

7.Final Shape: Lightly flour the top of the dough. Flip it over. Gently shape the dough into a tight, smooth boule by pulling the edges towards the center and rotating it to create surface tension. Place the shaped dough seam-side up into a well-floured banneton or a bowl lined with a floured tea towel.

8.Cold Proofing (8-12 hours): Cover the banneton tightly with plastic wrap or place it in a plastic bag. Refrigerate for a long, slow cold proof (8 to 12 hours, or up to 18 hours).

9.Preheat Oven: About 1 hour before baking, place your Dutch oven (with the lid on) inside your oven and preheat to 245°C (475°F).

10.Score and Bake: Carefully remove the hot Dutch oven. Gently invert the cold dough from the banneton onto a piece of parchment paper. Using a sharp razor blade (lame), score the top of the loaf deeply (about 1/2 inch deep) in your desired pattern.

11.Bake Covered: Carefully lift the dough using the parchment paper and lower it into the hot Dutch oven. Cover with the lid and bake for 20 minutes.

12.Bake Uncovered: Remove the lid and reduce the oven temperature to 230°C (450°F). Continue baking for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 98°C (208°F).

13.Cool: Carefully remove the bread from the pot and place it on a wire rack. Allow the loaf to cool completely (at least 2 hours) before slicing to ensure the crumb sets properly.