This is my go-to easy, basic, standard sourdough loaf. All of my inclusion loaves start right here!

Ingredients:

• 500g bread flour
• 350g water
• 100g active starter at peak
• 11g salt

In a large mixing bowl, add your active, bubbly started and room temperature to luke warm filtered water. Mix them together until milky. Then add the bread flour and mix using a spoon or dough whisk until shaggy dough forms. Wet hands with water, and continue to mix and kneed dough by hand for several minutes until all flour is wet, and dough becomes less sticky. Scrape the side of the bowl and cover. Weigh salt into a separate dish and place near the bowl with your dough. Rest for 1 hour.

Stretch and folds:

Add salt during the first stretch and fold. Wet hand, and gently stretch/jiggle edge the of the dough until it starts to resist, and then fold it over itself. Rotate the bowl and do this three more times. Cover and rest again for 30-45 minutes. Perform three more stretch and folds or coil folds (personal preference) spaced 30-45 minutes apart.

After final stretch and fold, cover and continue to bulk ferment until the dough has grown ~75%. I used a glass bowl with measurement lines to help me tell when the dough has increased the appropriate amount.

Shaping:

Mist your counter with water, and gently dump your dough out. There are many techniques for shaping your dough. I spread my dough onto my damp counter, then tri-fold the edges. Then I roll it tightly, pinching the sides. I then cup my hands, and gently rotate my dough with a slight push and pull to build surface tension.

Cold proofing:

Dust your banneton, or tea towel lined bowl, with rice flour. Flip your shaped dough into your container seam side up. Cover and refrigerate for 12-24 hours (I usually do overnight).

Baking:

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated. Flip onto parchment paper or bread sling, dust with rice flour, and score. Bake in your dutch oven covered for 30 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 20 minutes, until internal temperature is 205-210F. Cool for at least 2 hours before cutting.