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Ingredients:
- 500g bread flour (King Arthur’s works best for me!)
- 375g water (room temp, but I usually microwave some cold water ðŸ¤)
- 100g active sourdough starter (fed and bubbly)
- 10g sea salt
🥣
Instructions:
1. Mix & Autolyse
In a large bowl, mix flour and water. Let rest for 30-60 minutes (this hydrates the flour and starts gluten development).
2. Add Starter & Salt
Add your bubbly starter and salt. Mix well with your hands until a shaggy dough forms.
3. Bulk Fermentation (4 to 6 hours)
Cover the bowl and let it rise at room temp. Every 30 minutes for the first 2 hours, perform stretch and folds (gently stretch one side of the dough and fold it over, rotate the bowl and repeat 4 times).
4. Pre-Shape & Bench Rest (20 min)
Turn the dough out onto a floured surface, shape into a rough ball, and let it rest uncovered for 20 minutes.
5. Final Shape & Cold Proof
Tighten the dough into a boule or batard and place it seam-side up into a floured banneton (or bowl lined with a floured towel).
Cover and place in the fridge overnight (12-18 hours) for a cold ferment.
6. Bake (450°F / 232°C)
Preheat your Dutch oven for 45 minutes. Transfer dough onto parchment, score with a lame or sharp knife, and bake:
- 20 minutes with lid on
- 25 to 30 minutes with lid off until deep golden brown
Let cool at least 1 hour before slicing (hardest part, I know 😩).
Kayzsos 