Simple Artisan Sourdough Loaf

• 50–100g bubbly, active sourdough starter (100g gives a faster rise)
• 375g warm water
• 500g bread flour
• 9–12g fine sea salt (about 11g is our sweet spot)
• Rice flour, for dusting the proofing basket

Method

1. 01

   Mix the dough: whisk the starter and warm water together in a large bowl. Add the flour and salt, mixing — finishing by hand if needed — until a rough, shaggy dough forms. Cover with a damp towel and rest 30 minutes.

2. 02

   Stretch and fold: grab a corner of the dough, pull it up and into the centre, and repeat 4–5 times around the bowl. Rest 30 minutes and repeat. Aim for 4 sets over the first 2 hours — even one set builds strength.

3. 03

   Bulk fermentation: cover the bowl airtight and let the dough rise at room temperature, roughly 8–10 hours at 70°F / 21°C (much less in a warm kitchen). It's ready when it has grown 50–75% in volume, shows a few surface bubbles, and jiggles when you shake the bowl. Go by look, not the clock.

4. 04

   Shape: turn the dough onto a lightly floured bench. Fold the top down to the centre, turn the dough, and repeat until you've come full circle into a round. Use a bench scraper to drag the round across the bench and build surface tension.

5. 05

   Rest and re-shape: leave the round seam side up for 30 minutes. Meanwhile line an 8-inch bowl or banneton with a towel and dust generously with rice flour. Shape once more, then set the round seam side up in the basket.

6. 06

   Cold proof: cover and refrigerate 1 hour up to 48 hours. At least 24 hours gives a noticeably lighter, more open crumb. Tuck the basket into a loose bag so the surface doesn't dry out.

7. 07

   Preheat: place a Dutch oven in the oven and heat to 550°F / 290°C. Cut a piece of parchment to fit the pot.

8. 08

   Score: lay the parchment over the dough and invert the basket to release. Score with a razor or small sharp knife — a simple X works — and use the parchment to lower the loaf into the hot pot.

9. 09

   Bake: drop the oven to 450°F / 230°C, cover the pot, and bake 30 minutes. Remove the lid, lower to 400°F / 200°C, and bake 10–15 minutes more. For a deeper crust, finish the last 5–10 minutes directly on the rack.

10. 10

    Cool on a wire rack a full hour before slicing — the crumb is still setting. Keeps 3 days in an airtight container at room temperature and freezes beautifully.