Sourdough Bread

Perform one stretch and fold on the proofed dough in its bowl.

Cover the dough and let it continue to rest.

Lightly flour a work surface.

Turn the dough out onto the floured surface.

Shape the dough into a round loaf (boule).

Place the shaped loaf on a piece of parchment paper.

Preheat your oven and Dutch oven to 450°F (232°C).

Score the top of the loaf with a decorative pattern using a bread lame.

Carefully remove the hot Dutch oven from the oven. Place the dough and parchment paper inside.

Add 2-3 ice cubes into the pot around the parchment paper to create steam.

Cover the Dutch oven and bake for 20 minutes.

After 20 minutes, carefully remove the lid.

Return the pot to the oven uncovered and bake for an additional 20 minutes, or until golden brown.

Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.