Baking Sourdough Bread 

Baking a sourdough loaf with a 177 year old sourdough starter from the Oregon Trail.
Here’s the recipe I use:
350g warm water
150g active sourdough starter
Mix well
500g bread flour
10g salt
Mix until shaggy dough forms. Cover, and let rest 1 hour.
Perform first set of stretch and folds. Let rest 39 minutes, repeat stretch and folds. (Do this for a total of 4 sets of stretch and folds, 30-45 min apart)
Rest on your counter covered for 8-12 hours or until dough has risen 30-50%.
Preshape the dough on a well floured counter, let rest (covered) on the counter 20 minutes then perform final shaping.
Transfer to a banneton basket or proofing bowl and let rest for 30 min. Stitch together the dough. You can then bake it, or move to the fridge overnight.
When ready to bake:
Preheat oven to 450° with Dutch oven inside. Transfer dough from basket to parchment paper. Score your dough with a sharp knife or bread lame. Transfer to hot Dutch oven, add 4 ice cubes between parchment paper and DO.
Bake 20 min at 450° with the lid on. (Optional to deepen the expansion score after 5-7 min) Reduce temp to 400° and bake for 40 min with lid off.
Transfer bread to cooling rack and let rest at least 1 hour before slicing. Enjoy!
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