Erickson Sourdough Bread

Directions

1. 1. Combine the warm water, active sourdough starter, olive oil, bread flour, and sea salt in a bowl. Stir until a sticky dough ball forms and all of the flour is incorporated.
2. 2. Cover and let the dough begin bulk fermentation. During the first 2 hours of the bulk fermentation, perform a series of stretch-and-folds to build strength and elasticity in the dough.
3. 3. Continue the bulk fermentation until the dough is puffy and has risen well. The dough, rather than the clock, should guide the timing.
4. 4. To end the bulk fermentation, shape the dough, let it bench rest, then shape it once more.
5. 5. Cold-proof the shaped dough in the refrigerator. We prefer a 24–48 hour cold proof for the best flavor and structure, although a shorter proof can be used when needed.
6. 6. When ready to bake, preheat the oven to 450°F with a Dutch oven inside so the Dutch oven is fully preheated.
7. 7. Turn the proofed dough out onto a piece of parchment paper and score the top. Carefully transfer the dough, parchment and all, into the hot Dutch oven.
8. 8. Cover and bake at 450°F for 30 minutes.
9. 9. Remove the lid, lower the oven temperature to 400°F, and bake uncovered for another 15 minutes.
10. 10. Remove the bread from the Dutch oven and let it cool before slicing.