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UPDATED and REVISED recipe of what many people just consider 'Sourdough Bread.' I've increased proofing time, modified my folds, reduced the oven temperature, removed the ice, and added an optional expansion score.

This version is hand-strengthened and uses a Dutch oven bake.

I have a separate video for this recipe using a stand mixer to strengthen the dough. View it here: [ Ссылка ]

Ingredients:
350 g filtered water (1 1/2 cups)
100 g active starter (1/2 cup) (or up to 150 g [3/4 cup] for an expedited rise)
465 g bread flour* [see notes] (3 3/4 cups) (you can use more flour [500 g; 4 cups] if you're a beginner and need a dough that's exceptionally easy to work with, or want a more closed crumb; you can use less flour [450 g; 3 1/2 cups] for a higher hydration/even more open crumb)
10 g salt (1 1/2 tsp)

Directions:
1) Mix all ingredients together to form a shaggy dough.
2) Allow the dough to rest for 30 minutes before beginning the strengthening process.
3) Strengthening: Complete six sets of folds, the first three 15 minutes apart, and the second three 30 min apart. I like to start with stretch and folds (1:12) for the first three folds, then transition to coil folds (2:27) for the remaining three folds. But, you can stick with stretch and folds the entire time if you prefer.
4) Bulk rise: Let the dough rest until it increases in size by at least 75%, or up to (but not over!) double (about 6 hours).
5) Pre-shape (5:16): Use wet hands to remove the dough from the bowl and turn out onto a clean counter (you can flour it if you feel more comfortable, but it should not be necessary if the dough was properly strengthened and fermented). Then, using a bench scraper and your hands, tuck and tighten to form a round. Rest, uncovered, on the counter for 20-30 minutes.
6) Shape (5:49): Lightly flour a banneton (or a towel/cheesecloth inserted into a 1.5 qt mixing bowl) with rice flour to prevent sticking, or regular flour if you don't have this option (though, some sticking may occur as the flour is absorbed into the dough during the resting period). Scoop up the pre-shaped dough and flip it over, so the smooth side is on the counter. Fold the left and right sides of the dough into the middle, then repeat with the top of the dough. Last, take the bottom end of the dough and fold it all the way over, so that the seam you have just created is now touching the counter. Using your hands (wet, if needed), tuck and tighten the dough into a smooth ball.
7) Transfer to banneton: Using your bench scraper, scoop the dough off the counter and place it, seam side up, into the banneton. Pinch together any holes or open seams, or stitch if needed (7:19). Cover with a plastic bag.
8) Transfer your dough to the refrigerator until the next day (8-16 hours).
9) The next day, preheat your oven to 450 F. Insert a Dutch oven onto the top rack, and a pizza stone or baking sheet on the bottom rack** [see note]. Preheat your Dutch oven for at least one hour before baking.
10) Remove your dough from the fridge. Turn it out onto a silicone baking mat or a piece of parchment paper.
11) Using a razor blade or bread lame, make one score 1/4 to 1/2 inch deep, making sure the razor is angled parallel with the counter for the most prominent ear. (I used one expansion score for simplicity, but you are welcome to score any design you like at this point, as long as you still have at least one, deep expansion score.)
12) Place your scored loaf into the preheated Dutch oven and replace the lid.
13) Bake for 25 minutes with the lid on.
13a) Optionally, five minutes in, score the loaf a second time along the seam where it is expanding (9:57). Make sure to keep your razor parallel with the counter. The only purpose of this is to increase expansion and assure a prominent ear on your loaf.
14) After 25 minutes, remove the lid of the Dutch oven and bake 20 minutes more.
15) The bread is finished when it temps about 200 F.
16) Allow the your bread to cool for at least 30 minutes before slicing (to allow the gluten to settle).
17) Enjoy!

Notes:
*Bread flour: THIS IS ABSOLUTELY ESSENTIAL! I tried this recipe at least 15 times using generic all-purpose flour. Though it does make bread, it does NOT yield fabulous results. The higher protein content in bread flour will help the gluten bind and create a strong dough. You may be able to get away with a high-quality all-purpose flour.
**Pizza Stone/Baking Sheet: This is not necessary, but the addition of an object underneath the Dutch oven helps create indirect heat, preventing the bottom of the loaf from burning. When experimenting with this recipe, I found that my bread tended to burn on the bottom, and this is one thing that kept that from happening. You could also use aluminum foil, or sprinkle cornmeal under the parchment paper/silicone bread sling.

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