Classic Sourdough Bread🍞🥐🥖

【Classic Sourdough Bread 🥖】 Mold 22-24cm Dutch oven or 8-inch proofing basket 【 Ingredients 】 Starter 100g active levain Dough 350g bread flour 275g water 7g sea salt 【 Instructions 】 1️⃣ Mix flour and water until no dry bits remain, cover with plastic wrap, and let rest for 30-60 minutes to hydrate. 2️⃣ Add active levain and sea salt, then mix by hand using pressing and folding motions until fully incorporated. 3️⃣ Ferment at room temperature (24-26°C) for 3-4 hours, performing stretch and folds every 30 minutes for a total of 4 folds. 4️⃣ Once the dough has increased 1.5 times in volume and is bubbly on the surface, gently shape it and place it into a floured proofing basket. 5️⃣ Seal and cover, then slow-ferment in the refrigerator at 4°C for 12-24 hours. 6️⃣ Preheat oven and Dutch oven to 250°C at least 45 minutes in advance. 7️⃣ Invert the dough onto parchment paper, score quickly with a sharp blade, carefully place it into the hot Dutch oven with the parchment paper, cover, and bake for 20-25 minutes. 8️⃣ Remove the lid, reduce oven temperature to 220°C, and continue baking for 15-20 minutes until the crust is a beautiful golden deep brown. 9️⃣ Transfer to a wire rack after baking and let cool completely for at least 2 hours before slicing to prevent a gummy texture.