Pretzel Sourdough Loaf!

Very proud of my loaf from last night!

60g active sourdough starter

156g room temp. water

240g bread flour

(I do a half loaf, so double this recipe to make a full regular loaf)

Mix your starter and water in a bowl.

Add your flour and mix until a shaggy dough forms.

At this point, I like to knead the dough with my dough whisk a little to build some strength early in the process. However, this is not necessary.

Cover and let rest for 30 minutes.

Uncover and do a round of stretch and folds then cover again. Repeat this step 2 or 3 more times.

Let the dough bulk ferment on the counter for however long your dough takes (mine takes 7-8 hours).

Shape.

At this point, you can bake immediately or cold proof in the fridge.

When ready to bake, preheat your oven and your baking vessel (Dutch oven, bread oven, baking sheet, etc.) to 450F.

Prepare a baking soda bath in a deep pot. Use 3 tablespoons of baking soda for every 3 cups of water used. Add the baking soda along with the water to your pot. Allow to come to a boil.

Dunk your shaped dough into the bath for about 30 seconds. I recommend using a bread sling to make maneuvering easier.

Score, top with salt, and place dough into your baking vessel.

Bake for 30 minutes with the lid on.

Remove lid, lower temp. to 425F, and bake for about 10 minutes with the lid off or until you’ve reached your desired color on your loaf.

Once done, place on a cooling rack until ready to be eaten.