A recipe that is working…

I’m not a seasoned veteran at this, but after struggling making so many other loaves I am finally getting consistent results. I want to share what has worked for me:

Feed my started 50g bread flour, 50g water the night before.

In the morning:

-100 g active Sourdough starter

– 350 g water 105° F

– 600g bread flour

– 12 g salt

Combine in mixer for 3-5 mins until a ball ish thing forms.

Cover bowl with dish cloth and put it in the oven with the light on for 30 mins (~80 degrees in there?)

Then stretch and fold every 30 minutes, 4 stretches total, 5 if you get excited.

Take it out of the bowl, knead it into a ball, or the oval shape. **The pulling of the dough toward me while shaping turned out to be (I think) the biggest improvement because as I pull it, I can see it stretching the dough surface tightly. This has helped make the shape stay when I score it the next day. **

Dust the shaping bowl with rice flour and into the fridge overnight.

Baking Day! :

Preheat oven to 450F with Dutch oven in it for an hour. (I use a lodge 5qt cast iron with lid).

Flip your dough out from the shaper thingy onto the parchment paper, score it 1/4 inch deep or so.

Put it into the Dutch oven, covered with a lid at 450 for 20 mins.

Then uncover it and cook an additional 18 mins.

Take it out and place on a cooling rack.

Aaaaannnnnyyyyway, that’s what I have been doing. It has worked well for me and my family loves it but I’m sure there’s technicalities I’m missing. Hopefully this helps someone trying to find a simple (not fast) method.