Gifts for coworkers!

This was my 4th time making sourdough. My starter was gifted to me.

I began at 8:00 a.m. yesterday by feeding my starter, including the portion I would normally discard, so I would have enough to make six loaves of sourdough. Once the starter was fully active, I prepared my usual recipe and process three separate times, with each batch yielding two loaves.

After mixing, I let the dough rest for one hour. I then performed two rounds of stretch and folds at one-hour intervals. The dough bulk-fermented in the oven until 9:00 p.m., at which point I divided all the dough in half, resulting in six total doughs, and placed them in the refrigerator to continue fermenting overnight.

At 6:00 a.m., I began baking.

Recipe:

• 250 g active starter

• 1000 g King Arthur bread flour

• 700 g water (approximately 85°F)

• 20 g salt

I set the oven to 435°F because my internal oven thermometer read 450°F. Each loaf baked for 35 minutes in a Dutch oven with the lid on, followed by 15 minutes with the lid off. The loaves cooled for several hours before being packaged!