Classic Homemade Sourdough Bread

In a large bowl, dissolve 35 gr Sourdough starter in 115 ml Water.

Add 175 gr Flour to the bowl and stir until a shaggy dough forms, then let it rest for 30 minutes.

Sprinkle 1 tsp Sea Salt over the dough and knead thoroughly for 10 minutes until smooth and elastic.

Cover the bowl and let the dough rise at room temperature for 4 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.

Shape the dough into a tight round loaf and place it seam-side up in a floured proofing basket.

Cover the proofing basket and let the shaped loaf proof in the refrigerator for 12 hours.

Preheat the oven to 230°C (450°F) with a Dutch oven inside, turn the dough onto parchment paper, and score the top.

Transfer the dough to the preheated Dutch oven, bake covered for 20 minutes, then remove the lid and bake uncovered for another 20 minutes until golden brown.