Sourdough Bread

Intro

If you’re going to go through the trouble of maintaining a mother, then you might as well make this right.

Directions

1. Start with an active starter. Make sure it is fed about half a day before beginning. Small amounts of active starter will rise in water.
2. Warm the water to about 115 and combine with the rest of the ingredients. Use a wooden spoon or your hands.
3. Cover and allow to rest for 30 minutes. The water will hydrate the dough. This is autolysation.
4. Complete 3 rounds of stretch and folds: grab the edge of the dough and pull it out, then fold it back over on top of the dough. Rotate the dough 90 degrees, and do it again. Do this 2 more times for 1 complete round. Cover the dough and let it rest for 30 minutes between rounds.
5. Allow the dough to bulk ferment in a warm place for 6-10 hours. Note that it can over-ferment in this stage. You want it to double in size.
6. Dust a surface with flour. Fold the dough unto itself and roll it towards you to make a ball. Let it sit out 15 minutes uncovered–this will stop the surface from sticking.
7. Optionally, pinch together opposite sides at the top of the dough to help give it a good rise. Do it for both pairs of sides.
8. Transfer to a floured tea towel, seam side up, and cover. Let rest overnight.
9. When ready to bake, preheat a dutch oven at
10. Place the cold dough from the fridge onto a parchment paper. Score the surface of the dough.
11. Transfer the entire bread and paper into the dutch oven and cover it. Bake for 20 minutes.
12. Remove the lid, turn the oven down to 475, and bake for another 20 minutes.