Here is the complete Sourdough Bread Recipe designed for easy handling and crisp scoring results, just like in the video:

Ingredients

Step-by-Step Instructions

1. Autolyse:
   • Mix the bread flour and water in a large bowl until no dry flour remains.
   • Cover and let it rest for 30–45 minutes.
2. Add Starter & Salt:
   • Add the active sourdough starter and salt to the dough.
   • Work the dough with your hands for about 5 minutes until fully incorporated.
3. Stretch & Fold:
   • Perform 4 sets of stretch-and-folds every 30 minutes over the course of 2 hours.
   • Cover and let the dough bulk ferment at room temperature until it rises by about 50% to 70% (around 3–4 hours).
4. Shaping & Cold Fermentation:
   • Shape the dough into a smooth oval loaf (batard).
   • Transfer to a proofing basket (banneton) dusted with rice flour or white flour.
   • Cover and place in the refrigerator for 12–16 hours. (Chilling the dough makes it firm, which is essential for detailed scoring).

Decorating & Baking

1. Prep & Stencil:
   • Turn the cold dough directly out of the fridge onto parchment paper.
   • Place a paper cross stencil on the center of the loaf.
   • Dust a light layer of white flour over the top through a fine mesh strainer.
2. Scoring:
   • Gently pat and smooth the flour around the stencil.
   • Using a sharp bread lame (scoring razor), slice delicate wheat ear and leaf patterns into the dough around the cross.
   • Carefully remove the paper stencil to reveal the sharp contrast underneath.
3. Baking:
   • Pre-heat your oven with a Dutch oven inside to 450°F (230°C) for at least 45 minutes.
   • Lift the dough using the parchment paper and place it inside the hot Dutch oven.
   • Cover with the lid and bake for 20 minutes (the trapped steam helps expand the scoring marks).
   • Remove the lid and bake for another 20–25 minutes until the loaf turns deep golden brown and crispy.