Natural Sourdough Bread

Here's how:

• 1

  Dissolve the yeast in the water (about 20°C), then add the remaining ingredients except for the salt. Knead on low speed for 10 minutes, add the salt, and knead for another 4 minutes. Double the time if you’re kneading by hand. The dough should be very elastic.

• 2

  Let the dough rest in a box or a lightly oiled bowl for 90 minutes; punch down the dough by folding each edge toward the center in a three-fold pattern on a floured work surface. Place the dough seam-side down in the box, let it rest for another 90 minutes, and repeat the punching process.

• 3

  Divide the dough into 3 portions, round them out (knead the dough lightly to develop some tension and ensure that the seam ends up underneath the loaf). Let the loaves rise on a floured cloth or in a proofing basket for about 60 minutes at room temperature.

• 4

  Preheat the oven to 250 °C and place a baking stone or baking sheet inside.

• 5

  Flour and score the loaves if you like, or let the dough rest for about 5 minutes. Slide the loaves onto the warm baking sheet or stone. Spray a little water onto them using a flower spray bottle—then lower the oven temperature to 220 °C. Let the steam out from the loaves once or twice during baking.

• 6

  The internal temperature of the bread when it is done should be 98 °C; this takes about 25–30 minutes.