A village-style bread with a thick, crisp crust and airy interior, baked with a long, slow fermentation using natural sourdough starter instead of commercial yeast. With its mildly tart taste and long shelf life, it serves as the loaf for both breakfast and dinner tables.
Dissolve the sourdough starter in lukewarm water and mix with flour and salt; knead with a spoon until it comes together. The dough should be sticky and smooth at this stage.
Gently fold the dough 3-4 times at 30-minute intervals, letting it rest between folds. Folding strengthens the gluten network, so no kneading is needed.
Shape the dough into a round on a floured counter and place it in a proofing basket, cover, and let rest in a cool spot for 4-8 hours or refrigerate overnight.
Bake in a very hot preheated oven, in a lidded pot or a steamy environment, scoring the top first; keep covered for the first 20 minutes, then continue uncovered until golden brown. Caution: the baking pot gets very hot, use oven mitts.
Cool the bread on a wire rack for at least 1 hour; cutting it while still hot will ruin the crumb.
Important: The sourdough starter needs to be fed and become active at least 5-7 days in advance; a starter that isn't fresh won't make the dough rise. Contains gluten. Stays fresh for 2-3 days at room temperature in a cloth bag once fully cooled; you can slice and freeze the rest.
Folding and resting the dough repeatedly while kneading (the stretch-and-fold method) builds a better gluten network than intense kneading and brings out the pore structure more clearly.
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