Ancient Sourdough Bread Recipe

• 500 grams of whole grain flour
• 350 grams of water
• 10 grams of salt
• 150 grams of active sourdough starter

Instructions

1. Mix the Dough: Combine the flour, water, and sourdough starter in a large bowl. Mix until no dry flour remains. Cover and let it rest for 30 minutes. This is your autolyse phase.
2. Add Salt: Add the salt to the dough and knead it until the salt is fully incorporated.
3. Bulk Fermentation: Let the dough rise in a warm place for about 4 to 6 hours, or until it has roughly doubled in size. The dough should be bubbly and light.
4. Shape the Dough: After the dough has risen, gently turn it onto a lightly floured surface. Fold the dough onto itself, turning and folding, until it forms a tight ball. This creates tension on the surface of the dough which will help it hold its shape during the final rise.
5. Final Proof: Place the shaped dough into a floured banneton (bread basket) or a bowl lined with a floured towel, cover it, and let it rise for another 2 to 4 hours, or until it passes the poke test (when a gently indented finger poke springs back slowly, but leaves a visible indent).
6. Bake the Bread: Preheat your oven to 475°F (245°C). If you have a baking stone or Dutch oven, place it in the oven while preheating. Carefully turn the risen loaf onto a piece of parchment paper. Score the top of the loaf with a sharp knife or bread lame. Lower the heat to 450°F (232°C), and bake for 30 minutes with a cover (if using a Dutch oven) and then another 15-20 minutes uncovered, until the bread has a deep golden brown color and sounds hollow when tapped on the bottom.