Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Day 1: Creating or Refreshing the Sourdough Starter

   1. In a mixing bowl, combine 1 cup of active sourdough starter with 1 cup of lukewarm water.

   2. Gradually add 2 cups of bread flour to the mixture. Stir until a thick, sticky dough forms.

   3. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for about 4-8 hours or until it becomes bubbly and active. This is your refreshed sourdough starter.

2. Step 2

   Day 2: Making the Dough

   1. In a large mixing bowl, combine 1 1/2 cups of lukewarm water with 4 cups of bread flour. Mix until a shaggy dough forms.

   2. Add 2 teaspoons of salt to the dough and knead it for about 10-15 minutes until it becomes smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook.

   3. Once the dough is ready, shape it into a ball and place it in a clean, lightly greased bowl. Cover the bowl with a kitchen towel or plastic wrap.

   4. Allow the dough to rise at room temperature for about 4-6 hours, or until it has doubled in size. You can also refrigerate it for a longer, slower rise (12-24 hours) for a more complex flavour.

3. Step 3

   Day 3: Shaping and Final Rise

   1. Gently deflate the risen dough by folding it over a few times on a lightly floured surface.

   2. Shape the dough into your desired loaf shape, either a boule (round) or batard (oval). Place it on a floured surface, seam-side down.

   3. Cover the shaped dough with a clean kitchen towel or a proofing basket dusted with flour and let it rise for 1-2 hours, or until it has visibly increased in size. You can perform the "poke test" to check if it's ready - lightly press the dough with your fingertip; if it springs back slowly, it's ready.

4. Step 4

   Baking:

   1. Preheat your oven to 230°C (450°F) and place a Dutch oven or a heavy, oven-safe pot with a lid inside to preheat as well.

   2. Once the oven and the pot are hot, carefully transfer the risen dough into the preheated pot. You can use parchment paper to help with this step.

   3. Put the lid on the pot and place it in the oven. Bake covered for 30 minutes.

   4. Remove the lid and continue baking for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

   5. Remove the bread from the oven and allow it to cool on a wire rack for at least 1 hour before slicing.