Easy Sourdough Bread Recipe

In a large bowl, mix the sourdough starter and lukewarm water until well combined.

Add the bread flour and salt to the bowl. Mix with a wooden spoon until a shaggy dough forms.

Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.

After resting, do a series of stretch and folds to develop gluten. Repeat this process every 30 minutes for 2 hours.

Transfer the dough to a lightly floured surface. Shape it into a round loaf by folding in the edges towards the center.

Place the shaped dough in a floured banneton or a bowl lined with a kitchen towel. Cover with a towel and let it rise at room temperature for 4-6 hours, or until doubled in size.

Preheat your oven to 450°F (230°C) with a cast-iron Dutch oven inside.

Carefully transfer the risen dough into the preheated Dutch oven, seam side up. Score the top of the dough with a sharp knife.

Cover the Dutch oven with its lid and bake for 30 minutes.

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

Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.