Starter
1/2 cup (60g) active sourdough starter
1/2 cup (120ml) water
1/2 cup (60g) all-purpose flour
Dough
1 cup (240ml) water
3 cups (360g) bread flour
1 and 1/2 teaspoons salt
All of the sourdough starter
Make the starter: In a medium bowl, combine the sourdough starter, water, and flour. Mix until smooth and cover with a towel. Let sit at room temperature for 4 to 6 hours, or until bubbly and doubled in size.
Make the dough: In a large bowl, combine the water, bread flour, and salt. Mix until a shaggy dough forms. Add the sourdough starter and mix until well combined.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 4 to 6 hours, or until doubled in size.
Shape the dough: Turn the dough out onto a lightly floured surface and shape it into a round loaf. Place the loaf on a piece of parchment paper, cover with a towel, and let rise for another 1 to 2 hours, or until puffy.
Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once the oven is hot, carefully remove the Dutch oven and place the dough (with the parchment paper) inside. Cover with the lid and bake for 20 minutes.
Remove the lid and bake for an additional 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Remove from the oven and let cool on a wire rack before slicing.
Store any leftovers in a paper bag at room temperature for up to 3 days or in the freezer for up to 1 month.
