Basic Artisan Sourdough Loaf

This is my recipe for a basic sourdough loaf. I'll lay out my timeline for a loaf and detailed step by step directions. This is a great recipe for anyone, whether you're just starting your sourdough journey, or you've been doing this for a while now. I also have several videos showing each step on my Instagram @cordeliasourdough

Here is my typical timeline for a loaf:

10:00am combine starter, water, and flour

11:00am add salt and a little water

12:00pm first stretch and fold

12:30pm-4:00pm stretch and folds every 30-60 minutes

4:00pm pre-shape

4:30pm shape and cold ferment in the fridge overnight

10:00am the next day bake

Here is my recipe with detailed directions:

Ingredients

100 grams starter

350 grams water

500 grams flour

10 grams salt

Directions

Add 100 grams of starter and 330 grams of water to your bowl. Save the other 20 grams of water to add with the salt. Stir until starter is completely dissolved.
Add 500 grams of flour. Mix just until there is no more dry flour. I like to start mixing with a spatula or bowl scraper, then switch to my hands when it’s too difficult to mix with a tool. This marks the start of your bulk fermentation, or first rise. Cover and let the dough rest for an hour.
After an hour, sprinkle your salt over the dough and your reserved 20 grams of water. Press the salt into the dough with your finger tips, then knead for about 5 minutes, or until your dough is smooth and cohesive again. Cover and let it rest for an hour again.
After it rests perform your first stretch and folds. Pull up one side of the dough, stretch it up and place it back down in the middle of the dough. Continue the stretches for all four sides of the dough. Alternatively, you can do coil folds by picking up the dough from the middle with both hands so it pulls away from the bowl, then set it back down on itself. Continue for all four sides. Perform stretch and folds or coil folds every 30-60 minutes throughout your bulk fermentation, covering after each set. My bulk ferments usually take about six hours from the time the dough is mixed.
Once your dough is doubled in size and feels aerated, turn it out onto a slightly wet counter (to prevent sticking). Gently press your hands into the dough to flatten it a bit and stretch it out slightly by pulling the top, bottom, and sides. Lift the top of the dough and pull it into the center. Repeat for each side, then flip your dough over and pull it against the counter to create tension. Let it rest on the counter for 30 minutes.
Flip your dough over again and lift and stretch each side into the center again. Pull it against the counter one more time and place it into your proofing basket.
Wrap your basket in a damp tea towel and place it in the fridge overnight.
The next day preheat your Dutch oven or bread oven at 480 for at least 30 minus. Score your bread by making a deep cut across the center and place it into your baking vessel.
Bake at 480 with the lid on for 30 minutes, then at 390 with the lid off for 20 minutes. Allow to cool completely before slicing and enjoy!