Sourdough bread

Begin by mixing the 90 g of active sourdough starter with 340 g of water in a large bowl until the starter is fully dissolved.

Add the 520 g of flour to the bowl and mix until all the ingredients are combined. You should end up with a rough, shaggy dough.

Leave the dough to rest for 30 minutes. This process is known as autolyse, and it allows the flour to fully hydrate and enzymes to start breaking down the flour, making it easier to knead and shape later.

After the dough has rested, add the 12 g of salt. Mix the dough until the salt is fully incorporated.

Now it's time for bulk fermentation. Cover the bowl with a damp cloth and leave the dough to rise at room temperature. This process can take anywhere from 3 to 12 hours, depending on the temperature and activity of your sourdough starter.

During the bulk fermentation, perform a series of stretch and fold actions on the dough. This helps develop the gluten and improve the structure of the bread. Do this at least three times during the first 2-3 hours of bulk fermentation.

After the bulk fermentation, gently shape the dough into a ball and place it seam-side up in a well-floured banneton (bread proofing basket).

Cover the banneton with a cloth and place it in the fridge for 4-12 hours. This is the final proofing stage and will further develop the flavor and structure of the bread.

Preheat your oven to 220°C (428°F). If you have a Dutch oven, preheat this as well.

Carefully turn out the dough onto a piece of parchment paper. Score the top of the dough with a sharp knife or bread lame.

Place the dough (still on the parchment) into the Dutch oven (or onto a baking stone if you don't have a Dutch oven), and cover with the lid.

Bake for 40 minutes with the lid on. This creates a steamy environment that allows the bread to achieve maximum oven spring.

After 40 minutes, remove the lid and reduce the oven temperature to 180°C (356°F). Continue baking for another 10 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack before slicing and enjoying.

Remember, sourdough is a living thing and each batch can behave a little differently depending on many factors like temperature, humidity, and the activity of your starter. So don't be discouraged if your first few loaves aren't perfect. Keep practicing and adjusting your process as needed, and you'll be a sourdough pro in no time.