Resting the dough allows the gluten network to relax and enzymatic hydration to reach 100%, producing an exceptionally tender crumb and blistered crust during high-heat convection baking.
In a large stainless bowl, combine the flour, yeast, and sea salt. Whisk vigorously for 30 seconds to aerate and distribute dry ingredients evenly.
Make a well in the center. Pour in lukewarm water and extra virgin olive oil. Stir with a sturdy silicone spatula until a shaggy, cohesive dough forms with no dry flour pockets.
Turn out onto an unfloured work surface. Knead using the stretch-and-fold method for 8-10 minutes until smooth, supple, and passing the gluten windowpane test.
Transfer to a lightly oiled glass bowl, cover with a damp linen cloth, and proof in a warm draft-free area (78°F / 25°C) for 60 to 90 minutes until doubled in bulk.
Shape into desired form, place onto a preheated baking steel or cast-iron skillet, and bake at 450°F (230°C) with steam for 22 minutes until deeply caramelized and hollow when tapped on bottom.
A classic artisan sourdough loaf with a blistered, crackling mahogany crust and an open, custardy crumb. This recipe utilizes a 75% hydration dough and an extended 16-hour cold autolyse fermentation to develop complex lactic and acetic acid flavors.
By employing a gentle stretch-and-fold method rather than aggressive mechanical kneading, we preserve the delicate aeration bubbles produced by wild yeasts (Candida humilis and Lactobacillus sanfranciscensis).
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