Ingredients
Scale
- 100g active sourdough starter (fed and bubbly)
- 350g warm filtered water
- 500g high-quality bread flour
- 10g fine sea salt
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon extra virgin olive oil (optional, for a softer crumb)
Instructions
- In a large glass bowl, whisk together your active sourdough starter and the warm water until the starter is mostly dissolved and the water looks milky. Add the bread flour and the finely chopped rosemary. Mix by hand or with a sturdy spatula until a shaggy dough forms and no dry flour remains. Cover with a damp cloth and let it rest for 30 minutes.
- Sprinkle the salt over the dough. Using wet hands, squeeze the salt into the dough and begin a series of “folds” by pulling the edge of the dough up and over into the center. Rotate the bowl and repeat this for about 2 minutes until the dough feels slightly smoother. If using olive oil, incorporate it during this stage.
- Over the next 2 hours, perform 4 sets of “stretch and folds” every 30 minutes. To do this, reach under one side of the dough, pull it upward until you feel resistance, and fold it over the top. Do this for all four “corners” of the dough. This builds the gluten structure without heavy kneading.
- Cover the bowl with plastic wrap or a damp towel. Let the dough sit at room temperature (ideally 70-75°F) for 6 to 10 hours. The dough is ready when it has grown by about 50-75% in size, looks bubbly on the surface, and jiggles slightly when the bowl is shaken.
- Gently turn the dough onto a lightly floured surface. Fold the edges toward the center to create a round shape. Flip the dough over so the seam is down. Using your hands, gently pull the dough toward you on the counter to create tension on the surface. Let it rest for 15 minutes, then repeat the tensioning one more time for a tight boule.
- Place the dough seam-side up into a proofing basket (banneton) or a bowl lined with a floured kitchen towel. Cover and place in the refrigerator for 12 to 15 hours. This cold proof develops the flavor and makes the dough easier to score before baking.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside for 45 minutes. Turn the cold dough onto a piece of parchment paper. Use a sharp blade or lame to cut a deep slit (score) across the top. Carefully place the dough (with the parchment) into the hot Dutch oven. Bake with the lid on for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is a deep golden brown.
- Cook Time: 20 hours 45 minutes