Classic Sourdough Bread with a Crunchy Crust

1.In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate (this is called autolyse).

2.After the autolyse, add the active sourdough starter and salt to the dough. Mix by hand until the starter and salt are fully incorporated into the dough.

3.Knead the dough in the bowl for about 5-10 minutes until it becomes smooth and elastic. Alternatively, you can use the stretch and fold method: stretch one side of the dough and fold it over itself, rotating the bowl and repeating this process for about 10 minutes.

4.Once kneaded, cover the bowl with a damp cloth and let the dough rise at room temperature for about 4-6 hours, or until it has doubled in size. This is the bulk fermentation stage.

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

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

7.After resting, perform a final shaping by tightening the surface of the dough. Place the loaf seam-side up in a well-floured proofing basket or bowl.

8.Cover the loaf and let it proof for another 2-4 hours at room temperature, or overnight in the refrigerator for a more developed flavor.

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

10.Once preheated, carefully remove the Dutch oven and place the loaf inside, seam-side down. Score the top of the loaf with a sharp knife or razor blade to allow for expansion during baking.

11.Cover the Dutch oven with its lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crispy.

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