Sourdough White Bread★

Crusty, quick and easy

In a large bowl, add the sourdough starter, water and olive oil. Mix well to combine.

Add the flour and salt. Continue mixing until the dough becomes stiff.

Then squish everything together with your hands to incorporate all of the flour. The dough will be dry and shaggy.

Cover the bowl with reusable wrap. Let rest (autolyse) for 30 minutes to 1 hour.

After the dough has rested work the dough into a rough ball, about 15 seconds.

Cover the bowl tightly. Let rest in a warm spot to bulk rise, ideally 20C. The dough is ready when it no longer looks dense and has almost doubled in size.

During bulk rise, perform a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this at least twice spaced about 1 hour apart.

Dust the top of the dougn in the bowl with flour and scrape the dough from the bowl onto a clean surface.

To Shape

Fold the sides of the dough over into the center. Fold the bottom edge closest to you over slightly and press to seal. It will gently deflate as you fold and shape it. Roll the top of the dough towards you maintaining tension in the dough and pinch the seam when fully rolled. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. Place in a parchment paper-lined bowl (not wax paper) and cover. Let stand on counter top for about 35 minutes.

Optional: You can now cold ferment the dough overnight in the fridge for better flavour.

To Bake

Turn the oven to 220C and preheat your dutch oven or casserole pot for 30 mins.

Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, razor blade, sharp paring or a small serrated steak knife. The cut should be about 1/4-inch deep.

Lift the parchment paper with the dough into your preheated pot and replace the lid.

Place the bread into the oven on the center rack. Bake for 25 minutes. Remove the lid, and continue to bake (uncovered) for an additional 20 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make adjustments.

Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a damp and gummy texture.