PREP

1. In a large mixing bowl, using a food scale, add 365g of warm filtered water.

2. Zero out your scale and add 125g of active, bubbly sourdough starter. Mix until starter has dissolved. 

3.  Zero out your scale, add 500 g of unbleached flour (you can use AP or Bread flour, bread flour works best. As long as it is unbleached. 

4.  Zero out your scale and add 13g of Sea Salt.

5.  Mix until the dough is consistent and there are no dry pockets of flour. (your dough will look wet and shaggy!)​​

6.  Cover your dough with a cloth and allow it to rest for 1 hour. 

7. STRETCH AND FOLDS

   • After your dough has rested for one hour, begin the stretch and fold process. You will do this every 30 minutes for four rounds. Start by pulling up one side of the dough until you feel resistance, then fold it on top of itself. Turn the bowl a quarter way, repeat. Do this 6-8 times for the first round. Then, 4-6 stretches each round after. (This process builds the gluten.) Your dough will begin to look smoother and stronger, do not pull enough to tear the dough. Be sure to cover your dough between each set.​

8. BULK FERMENTATION

   • After the fourth round of stretch and folds, you will cover your dough and let it bulk ferment on the counter. The time of this process varies depending on room temperature. (The warmer the room the quicker it will bulk ferment.) On average this takes 4-6 hours. You are looking for the dough to double in size, you should be able to tap the top of the dough and it not be sticky, and the dough should easily pull away from the bowl cleanly. ​​​

9.  SHAPING

   • Lightly flour your counter and dump the dough onto the counter, gently shape the dough into a large rectangle. Fold one side towards the middle, and then do that again with the other side. then roll your dough into a ball shape. Shape into a clean ball by pushing and then pulling in to tuck the dough underneath itself in a circular motion. Your dough should feel 'bouncy' if done correctly. Rest for 20 minutes. and then repeat the process (2nd shaping is optional, I skip this step if making a loaf with inclusions.)​

   • Once your dough is shaped, place dough seam side up in a floured bowl or banneton. Cover and place in the fridge to proof overnight. 

10. BAKING

    • Preheat the oven to 450 degrees Fahrenheit. (Place your Dutch oven in the oven while it preheats.)​

    • Pull your dough out of the fridge and then flip the dough out of banneton onto a floured sheet of parchment paper. Lightly flour the top of your dough and score dough. 

    • Once the oven is preheated, place the parchment paper with dough inside the Dutch oven and bake covered for 40 minutes. Uncover Dutch oven and bake for an additional 10 minutes. (Bake an extra 5 minutes if you added inclusions.)

11. ENJOY!

    • Allow bread to cool completely before slicing (2 hours at least.)​