Ingredients

• 500g bread flour
• 350g warm water
• 100g active sourdough starter
• 10g fine sea salt
• Rice flour for dusting

Method

1. 1

   Mix flour and water; rest 45 minutes (autolyse).

2. 2

   Add starter and salt, folding until combined.

3. 3

   Perform 4 sets of stretch-and-folds over 2 hours.

4. 4

   Bulk ferment until 50% risen, then shape into a boule.

5. 5

   Cold proof overnight in a floured banneton.

6. 6

   Bake in a preheated Dutch oven at 245°C for 20 min covered, 25 min uncovered.