Sourdough Bread

Mix: 5 min

Rise: 30 min

Fold/Stretch: Every 30 min x6 times total (3 hours)

Shape: 3 min

Rest: 20 min

Re-Shape: 2 min

Bulk rest/Fermentation:

• countertop/room temp: 1-4 hours (same day bake)

• refrigerator: 1-7 days

If bulk fermenting in fridge, take out of fridge for 1-3 hours before baking

Score/transfer: 1 min

Bake: covered 30 min, uncovered 20 min

Rest: 1 hours

Total Time: 3:30 prior to bulk fermentation, 3:50 for second day or baking phase (7:20)

Makes: 2 loaves

Ingredients:

200g starter

700g water

1200 g flour

24g salt

Directions:

1. Mix starter and water thoroughly. Add in flour, mix into shaggy dough

2. Rise 30 min

3. Add salt, mix in. Fold and stretch #1

4. Rest 30 min

5. Fold and stretch #2

6. Rest 30 min

7. Fold and stretch #3

8. Rest 30 min

9. Fold and stretch #4

10. Rest 30 min

11. Fold and stretch #5

12. Rest 30 min

13. Fold and stretch #6

14. Shape

15. Rest 20 min

16. Second shaping

17. Place upside down in floured/toweled banneton, batard pan, or loaf pan

18. Bulk fermentation on countertop or refrigerator

19. Preheat dutch oven to 450 deg

20. Remove from banneton onto parchment paper, score dough, place in dutch oven

21. Bake 30 min with lid ON

22. Bake 20 min lid OFF

23. Cool 1 hours before slicing

Store in linen bag in bread box, or, once cooled, can slice into individual pieces and stagger them in a freezer safe ziplock bag