1Put one cup of active sourdough starter and one cup of water into your bowl.
2Put one cup of active sourdough starter and one cup of water into your bowl.
3Put one cup of active sourdough starter and one cup of water into your bowl.
4Whisk the starter and water with a fork until good, mixed up, and bubbly.
5Whisk the starter and water with a fork until good, mixed up, and bubbly.
6Whisk the starter and water with a fork until good, mixed up, and bubbly.
7Add three cups of flour to the bowl.
8Add three cups of flour to the bowl.
9Add three cups of flour to the bowl.
10Mix the flour with a fork for about 5-10 seconds to incorporate the liquid with the flour.
11Mix the flour with a fork for about 5-10 seconds to incorporate the liquid with the flour.
12Mix the flour with a fork for about 5-10 seconds to incorporate the liquid with the flour.
13Start kneading the dough with your hands, scraping the sides of the bowl and pulling it in, then squeezing the dough together.
14Start kneading the dough with your hands, scraping the sides of the bowl and pulling it in, then squeezing the dough together.
15Start kneading the dough with your hands, scraping the sides of the bowl and pulling it in, then squeezing the dough together.
16If the dough feels really dry, add about a half a cup of more water.
17If the dough feels really dry, add about a half a cup of more water.
18If the dough feels really dry, add about a half a cup of more water.
19If it feels too wet after adding the extra water, put a little bit more flour in there and mix it with your hands.
20If it feels too wet after adding the extra water, put a little bit more flour in there and mix it with your hands.
21If it feels too wet after adding the extra water, put a little bit more flour in there and mix it with your hands.
22Leave the dough sitting on the counter for about 20 minutes.
23Leave the dough sitting on the counter for about 20 minutes.
24Leave the dough sitting on the counter for about 20 minutes.
25After 20 minutes, perform a stretch and fold: scoop the dough up from the sides of the bowl and fold it over, continuing to pull from the sides and stretch until it has good tension.
26After 20 minutes, perform a stretch and fold: scoop the dough up from the sides of the bowl and fold it over, continuing to pull from the sides and stretch until it has good tension.
27After 20 minutes, perform a stretch and fold: scoop the dough up from the sides of the bowl and fold it over, continuing to pull from the sides and stretch until it has good tension.
28Cover the dough and let it proof for six hours.
29Cover the dough and let it proof for six hours.
30Cover the dough and let it proof for six hours.
31Add a little less than a tablespoon of salt on top of the dough.
32Add a little less than a tablespoon of salt on top of the dough.
33Add a little less than a tablespoon of salt on top of the dough.
34Sprinkle some flour on top of the salt.
35Sprinkle some flour on top of the salt.
36Sprinkle some flour on top of the salt.
37Flour your surface and get it ready to pour your dough out.
38Flour your surface and get it ready to pour your dough out.
39Flour your surface and get it ready to pour your dough out.
40Scrape the sides of the bowl to incorporate the flour and salt, pulling it over the top.
41Scrape the sides of the bowl to incorporate the flour and salt, pulling it over the top.
42Scrape the sides of the bowl to incorporate the flour and salt, pulling it over the top.
43Scrape your dough out onto your floured surface.
44Scrape your dough out onto your floured surface.
45Scrape your dough out onto your floured surface.
46Toss your dough around in the flour to get rid of sticky spots.
47Toss your dough around in the flour to get rid of sticky spots.
48Toss your dough around in the flour to get rid of sticky spots.
49Push your dough down a little to flatten it out for shaping.
50Push your dough down a little to flatten it out for shaping.
51Push your dough down a little to flatten it out for shaping.
52Push the dough out into a rectangle, then fold each side, roll it up, and cinch the bottom.
53Push the dough out into a rectangle, then fold each side, roll it up, and cinch the bottom.
54Push the dough out into a rectangle, then fold each side, roll it up, and cinch the bottom.
55If using a banneton basket (or a strainer with a tea cloth), place the shaped dough inside.
56If using a banneton basket (or a strainer with a tea cloth), place the shaped dough inside.
57If using a banneton basket (or a strainer with a tea cloth), place the shaped dough inside.
58Let the dough cold proof in the fridge for about 10 hours.
59Let the dough cold proof in the fridge for about 10 hours.
60Let the dough cold proof in the fridge for about 10 hours.
61After 10 hours, take your dough out and put it on a piece of Parchment paper.
62After 10 hours, take your dough out and put it on a piece of Parchment paper.
63After 10 hours, take your dough out and put it on a piece of Parchment paper.
64Score the dough as desired.
65Score the dough as desired.
66Score the dough as desired.
Ingredients
1 cup active sourdough starter
1 cup active sourdough starter
1 cup active sourdough starter
1 cup water
1 cup water
1 cup water
3 cups flour
3 cups flour
3 cups flour
0.5 cup more water
0.5 cup more water
0.5 cup more water
flour
flour
flour
1 Tbsp salt
1 Tbsp salt
1 Tbsp salt
flour
flour
flour
Equipment
bowlforkhandsbanneton basketstrainertea clothParchment paper
Tips
You don't need a scale for this recipe.
If the dough feels too wet after adding extra water, add a bit more flour.
If the dough still feels like it hasn't had enough water, keep adding a little bit until all the flour is dissolved.
For reference, the house temperature was around 70 degrees F during proofing.
If you don't have a banneton basket, you can use a strainer with a tea cloth.
Scoring the dough in a specific way can give a good "ear" (where it opens and rises out).