Sourdough bread

🥘 Ingredients

• strong white flour 450 g
• water 300 g
• rye sourdough starter 150 g
• fine sea salt 10 g

1. 1

   In a bowl mix together strong white flour , water , and rye sourdough starter . Allow it to rest and hydrate for 30 minutes .
2. 2

   Add fine sea salt . Knead the dough for 5-10 minutes until it’s stretchy and elastic.
3. 3

   Put the dough back in the bowl, cover it, and leave it to prove for around 4 hours until it’s twice the size.
4. 4

   Transfer the dough to an unfloured surface and shape it into a ball. Leave to rest for 20-30 minutes .
5. 5

   Work the dough to your desired shape and place the loaf in a floured proving basket.
6. 6

   Rest the dough for 2-3 hours more.
7. 7

   Preheat your oven to 230°C.
8. 8

   Turn the dough onto a semolina-dusted tray and score.
9. 9

   Carefully transfer the loaf into a coccote or Dutch oven . Place it in the oven and bake with the lid on for 20 minutes .
10. 10

    Remove the lid and bake for up to 30 minutes more.
11. 11

    Allow the loaf to cool down slightly before serving.