Sourdough Bread

 Simply simplifying the recipe/instructions from this site.

50-100g bubbly, active starter

375g warm water

500 g bread flour

9-11g fine sea salt

Whisk the starter and water together in a large bowl. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.

After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you've performed this series of folds 4-5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time, do this twice more for a total of 4 times in 2 hours.

Cover the bowl with a towel and let rise at room temperature about 8-10 hours at 70°. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (If you use 100g starter, it may take less time. Also if it is warm or humid it will take less time).

Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you've come full circle. Rest, seam side up, for 30 minutes. Meanwhile, line an 8" bowl or proofing basket with a towel and dust with rice flour. Using a bench scraper, shape the dough again into a round and place, seam side up, in the proofing bowl.

Cover and refrigerate for 1-48 hours. 

Place a Dutch oven in the oven and pre-heat to 550°. Cut a piece of parchment to fit the Dutch oven.

Place the parchment over the dough and invert the bowl to release. Score the dough and use the parchment to carefully transfer the dough into the preheated baking pot. 

Lower the oven temperature to 450° and bake for 30 minutes. Remove the lid, lower the temperature to 400° and continue to bake for 10-15 minutes.If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5-10 minutes. Cool on a wire rack for 1 hour before slicing.