Wild sourdough loaf

Ingredients

• 100 g active sourdough starter
• 500 g strong bread flour
• 350 ml water, room temperature
• 10 g salt
• Rice flour, for dusting

Method

1. 01

   Mix the starter with the water, then add the flour and combine into a shaggy dough. Rest 30 minutes (autolyse).

2. 02

   Sprinkle over the salt and work it in by hand until fully incorporated.

3. 03

   Over the next 2 hours, perform 4 sets of stretch-and-folds, resting 30 minutes between each.

4. 04

   Cover and leave to bulk ferment at room temperature for 4-6 hours, until visibly puffy.

5. 05

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

6. 06

   Cover and refrigerate overnight, 8-12 hours.

7. 07

   Preheat the oven with a Dutch oven inside to 240C.

8. 08

   Turn the loaf out onto parchment, score the top, and bake covered for 20 minutes.

9. 09

   Uncover, reduce heat to 220C, and bake a further 20-25 minutes until deeply golden.

10. 10

    Cool completely on a rack before slicing, at least 1 hour.