Serves 2
Directions
- 1Mix active sourdough starter and water in a large bowl.
- 2Add salt and gently mix.
- 3Add in bread flour and mix until all of the flour is fully hydrated (3-5min).
- 4Rest covered with a damp dish towel for 1 hour.
- 5Stretch and fold the dough 4 times every 30 minutes over 2 hours.
- 6Cover the dough with a damp dish towel between every stretch and fold.
- 7After 2 hours of stretch and folds, rest dough for approximately 1 hour (you may need longer depending on the temperature of your home and how active your starter is).
- 8Flip dough out of your bowl on the counter.
- 9Divide your dough into two equal pieces.
- 10Shape dough pieces and place in a banneton covered in the fridge overnight.
- 11The next morning, preheat oven with a dutch oven inside at 450f° for 45min-1hour.
- 12Remove dough from the fridge and score.
- 13Place loaf in the preheated dutch oven with the lid on for 20 min.
- 14Remove the dutch oven lid.
- 15Turn oven down to 400f and bake the bread for an additional 10-20 min until golden brown.
- 16Wait to cool before cutting.
Ingredients
- 1000 g bread flour
- 200 g active sourdough starter
- 750 g water
- 22 g salt
Equipment
large bowldamp dish towelbannetonovenDutch oven
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