Ingredients:
2 cups (454g) ripe (fed) sourdough starter
1/2 cup (113g) lukewarm water
1 1/2 teaspoons (9g) table salt
2 1/2 cups (300g) all-purpose flour
Instructions:
1. Mix the ingredients:
Combine the starter, water, and salt in a large bowl. Gradually add the flour, mixing until a dough forms.
2. Knead the dough:
Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
3. Bulk fermentation:
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 4-6 hours, or until it doubles in size.
4. Shape the dough:
Gently deflate the dough and shape it into a loaf. Place it in a greased loaf pan or on a parchment-lined baking sheet.
5. Proof the dough:
Cover the loaf and let it proof for another 2-3 hours, or until it rises slightly.
6. Bake the bread:
Preheat your oven to 450°F (230°C). If using a Dutch oven, preheat it with the lid on. Score the loaf, then bake for 20-25 minutes, or until the crust is golden brown. If using a Dutch oven, remove the lid after 20 minutes and continue baking for another 10-15 minutes.
7. Cool the bread:
