Everyday Sourdough Bread

1. Mix: In a large bowl, combine flour and water. Let rest for 30 minutes (autolyse).
2. Add starter and salt: Add the sourdough starter and salt, then mix until fully incorporated.
3. Stretch and fold: Over the next 2–3 hours, perform 4 rounds of stretch-and-folds, 30 minutes apart.
4. Bulk ferment: Cover and let the dough rise at room temperature until it has grown by about 50 % (4–6 hours depending on temperature).
5. Shape: Shape the dough into a tight ball and place it seam-side up in a floured banneton or bowl.
6. Cold proof: Cover and refrigerate overnight (8–12 hours).
7. Bake: Preheat a Dutch oven to 250 °C. Score the loaf, bake covered for 25 minutes, then uncovered at 220 °C for another 20 minutes until deep golden.
8. Cool: Let the bread cool completely before slicing — patience pays off!

Zeinab’s tip: Your starter is ready when it doubles within 4–6 hours of feeding and smells pleasantly sour.