Ingredients
Method
- In a large mixing bowl, combine the active sourdough starter with warm water. Stir until well mixed and slightly foamy.
- Add the bread flour and kosher salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms. Don't worry if it looks rough at this stage.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet.
- Place the dough in a large bowl greased with olive oil, turning to coat all sides. Cover with a damp kitchen towel and let rise in a warm place for 4-6 hours, until doubled in size.
- Gently punch down the dough and turn it onto a floured surface. Shape into a round loaf by tucking the edges under and rotating the dough.
- Place the shaped loaf seam-side down on a parchment-lined baking sheet. Cover with a clean kitchen towel and let rise for 2-3 hours, until puffy and increased in size by about 50%.
- About 30 minutes before baking, preheat your oven to 450°F. Place a small oven-safe dish filled with water on the bottom rack to create steam.
- Using a sharp knife or razor blade, score the top of the loaf with a deep slash about 1/2 inch deep. This allows the bread to expand properly during baking.
- Bake for 35-45 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Internal temperature should reach 190-200°F.
- Cool completely on a wire rack before slicing, at least 1 hour. This allows the crumb to set properly.
Notes
Store the cooled bread wrapped in a clean kitchen towel for 2-3 days, or slice and freeze for up to 3 months. For extra crispy crust, place the finished loaf directly on the oven rack for the last 5 minutes of baking. Your starter should be active and bubbly before beginning this recipe.