INGREDIENTS

500 grams Bread flour 

325 grams Filtered water 

100 grams Active (leavened) sourdough starter 

10 grams salt 

STEPS

Autolyse 

Mix all ingredients together. It will be sticky but do not add more flour. Let it sit covered for 1 hour.

Stretch and fold

Stretch and fold dough by pulling up, turning bowl and folding down. Repeat every 30 minutes until the dough feels stronger, bubbly. You will probably need to do it 3-4 times.

Fermentation

Leave it covered for dough fermentation process. After the dough almost doubled in size (about 70%) slowly pour your dough out onto the counter. 

Shaping

With your hands stretch the sourdough out on a clean counter top into a circle It will be a little sticky, but make sure to not add any additional flour. 

If the sourdough is too sticky to work with use your bench scraper to help. 

Take one side of the sourdough and fold it over to the center, then fold over the opposite side. Once the two sides are folded, roll the dough into a ball. then seal the ends.. 

After the sourdough is formed into a ball start to twist the dough on the table to create tension on the bottom of it.

Proofing

Now that your sourdough is shaped into a ball- lightly flour your proofing basket, flip your bowl(the top of your formed ball will be the bottom when placed into the basket) and place it inside the basket.

 Cover with saran wrap and place a tight lid on top, 
Place in the fridge for an overnight fermentation, or at least 12 hours. 

Preparing to Bake:
Place a Dutch oven into the oven with the lid closed and preheat the oven to 500F 

Take your loaf out of the fridge and gently flip your dough onto parchment paper. 

Score the sourdough loaf using a sharp razor. Make one big score down the middle, leaving 1 inch of boarder on both sides.  Score design your dough as you wish.

 Baking Your Sourdough:
Take out the Dutch oven from the oven,

Place the sourdough bread into the Dutch oven with the parchment paper, close the lid. 

Put the Dutch oven back into the oven,

Bake for 30 minutes at 500F 

After 30 minutes remove the lid from the Dutch oven and lower your heat to 450F and bake an additional 3-10 minutes depending on how much color you want on your sourdough bread. 

Take out your sourdough bread from the oven, and place it on a cooling rack for 2 hours before you slice into it.

Bon appétit