Ingredients
Method
- Combine the sourdough starter, warm water, and olive oil in a large bowl until mostly smooth.
- Add the bread flour and sea salt, then stir until a rough dough forms and no dry flour remains.
- Cover the bowl tightly and allow the dough to rest for 30 minutes to 1 hour at room temperature.
- Gently knead the rested dough inside the bowl for about 15 seconds until it becomes slightly smoother and holds together better.
- Cover the bowl and leave the dough to rise in a warm area until nearly doubled and no longer dense, about 6 to 12 hours depending on room temperature.
- Optional: During the first rise, stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat all the way around, completing 1 set. Repeat 1 or 2 more times with resting periods between each set.
- Transfer the dough onto a lightly floured surface and fold the edges inward toward the center to shape it into a round loaf.
- Turn the dough seam-side down and gently rotate it against the counter to create surface tension and tighten the shape.
- Line a Dutch oven with parchment paper or sprinkle with cornmeal, then place the dough inside and cover loosely.
- Allow the dough to rise again for 30 minutes to 1 hour until slightly puffed while preheating the oven to 450°F.
- Use a bread lame or sharp knife to make a shallow slash across the top of the dough right before baking.
- Place the covered Dutch oven in the oven, reduce the temperature to 400°F, and bake for 20 minutes with the lid on.
- Remove the lid and continue baking for another 40 minutes until the crust becomes deep golden brown and crisp.
- Check that the center of the bread reaches 205-210°F, then transfer the loaf to a wire rack to cool completely before slicing.
Nutrition
Notes
Fresh sourdough straight from the oven brings warmth to the kitchen with its crackly crust and comforting aroma. Letting the loaf cool fully creates the best texture and makes every slice easier to enjoy.