Starting point — classic white sourdough at 70% hydration
A simple, reliable white sourdough with an open crumb and shattering crust. This recipe has evolved through dozens of bakes — follow the version history to see what changed and why.
Combine starter, flour, and 330g of water. Mix until no dry flour remains. Rest 45 minutes (autolyse).
Dissolve salt in remaining water and work into the dough.
Over the next 4 hours, perform 4 sets of stretch and folds, 45 minutes apart. The dough should become smooth and elastic.
Shape the dough into a round and place seam-side up in a well-floured banneton.
Proof at room temperature for 2–3 hours until the dough has grown by about 50%.
Preheat your oven to 250°C with a Dutch oven inside for at least 45 minutes.
Turn the loaf out onto baking paper, score with a razor blade, and lower into the hot Dutch oven. Bake covered for 20 minutes. Remove the lid and bake a further 20–25 minutes until deep mahogany brown.
Cool on a wire rack for at least 1 hour before cutting.