For those that wish to start making sourdough bread quickly but have been turned off by other instructions which seem to have many steps, read on to for the best easy soughdough recipe.
In a large bowl whisk together the water, sourdough starter and olive oil.
Next add the flour and salt and mix together until well combined.
To finish mixing, turn the dough onto your benchtop and work the dough pressing it out with the heel of your hand until smooth.
Place the mixture back in the bowl and cover to rest for 30 minutes in a warm spot. After this we will do 3 - 4 sets of stretch and folds.
After resting for start the first stretch and fold by grabbing th edge of the dough and pull it up then fold onto the centre, spin the bowl 1/4 turn and repeat until you get all the way around. Now let it rest covered for another 30 minutes.
Repeat the stretch and fold technique 2 - 3 more times before covering the bowl and placing in a warm spot to rest and double in size.
After the dough has doubled, usually around 4 - 6 hours you place the dough on a lightly floured bench and fold the edges up to the centre, turn the dough over and apply tension to the surface of the dough ball by cupping your hands around the base and pulling it towards you, Turn the dough around a few times repeating the process. Now your dough will be smooth and ready for the final proofing.
Roughly shape the sourdough mixture to match your banneton or proofing basket then turn the dough upside down so the bottom of the dough is facing up and place into your proofing basket (lightly dusted with rice flour).
Cover your dough with a very damp tea towel and place it in the fridge for minimum of 24 - 48 hours.
Preheat oven with the dutch oven inside for 30minutes at 240°C.
Gently turn the dough out the banneton onto a piece of baking paper and score the top of the dough with a scoring knife or razor blade and place into the dutch oven, put the lid on and into the oven to bake.
Turn the oven down to 220°C and bake for 30minutes with the lid on then remove the lid and cook for a further 15 minutes.
Once cooked the internal temperature of the bread should be around 96 - 98°C then take it out of the Dutch oven and place on a wire rack to cool down. That's it, enjoy.