Ingredients:
3 ½ cups (440g) bread flour (or all-purpose works too)
1 ½ tsp salt
1/4 cup (60g) active sourdough starter
1 1/2 cups (360g) lukewarm water
Instructions:
Mix the Dough—In a large bowl: Combine water and starter. Stir in the flour until sticky dough forms. Cover with a towel or plastic wrap and let it rest at room temp for 1hr.
Shape—add the salt and do a series of 4 stretch and folds 30mins apart. After the 4th stretch and fold, cover the dough and let it rest for 4hrs.
Shape—Dust a clean surface with flour. Gently shape the dough into a round or oval. Don’t knead—just form. Place it in a banneton in the fridge for ~24hrs. Pull it out of the fridge, flip it out onto parchment paper, score the top and bake as described below.
Preheat Oven
Preheat your oven to 500°F. Place a Dutch oven (or heavy oven-safe pot with lid) inside to heat for 30 minutes.Bake: Carefully remove the hot Dutch oven, lift the dough with parchment, and place it inside. Drop the oven temp to 475F, cover the bread with the lid and bake for 30 minutes. Remove lid, drop oven to 375F and bake 15 more minutes until golden and crusty.
Cool Let cool on a rack for at least 1 hour before slicing.
I get caught up in the stretch and fold business and how to time things so it makes sense when to bake, but for my first two loaves I am so proud!! 🥲
I welcome any tips and tricks!
by Due_Ask1220