Sourdough bread from start to finish  

Crunchy crust sourdough bread from start to finish
Houdini loves sourdough bread. He is always close when I bake one. Asmr sourdough bread shaping, scoring, and baking.
This video is not sponsored. Some links are amazon affiliate links.
Linktree
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Silicone bread slings:
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Sourdough bread scoring lame:
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Vintage inspired dough whisk:
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Large wooden spoon:
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Food scale:
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The day that you'd like to make your dough, feed your starter. Your starter will be ready to use when it is at its peak and before it starts to shrink back down in size (4-6 hours), depending on the temperature in your kitchen.
150 g active starter
350 g warm water (80-85F)
500 g bread flour
10 g sea salt
Mix starter and water in a large bowl, add flour and salt and whisk to form a shaggy dough.
Cover for 1 hour.
After an hour, use wet hands to gently pull the edge of the dough near the side of the bowl and push it down into the middle of the bowl.
Do 2 sets of stretch and fold and 2 coil folding 1 hour apart, and let it rest at room temperature for an hour before laminating.
Place the dough on a floured surface, and start shaping it. Stretch it into a rectangle and by pulling the edges, then fold it over the center, then fold the opposite side. Roll the dough into a ball then seal the ends, make sure the seam is on the bottom, and start rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.
Repeat and rest 10-30 minutes.
Flour your dough and the lined basket and transfer your dough upside down in the vessel, cover and refrigerate for 8 to 14 hours.
If you want to bake it the same day let it rise for an hour after the final shaping while you preheat the oven.
Preheat oven with Dutch oven inside.
Turn dough onto parchment paper, score it and place in the hot Dutch oven.
Bake at 450F for 20 minutes with the lid on, reduce the heat to 400F remove the lid and bake for 40 minutes until golden brown.
Let the bread rest for 1-2 hours before slicing.
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