How to Make
Sourdough Bread

BAKERS SCHEDULE

1. In the morning, feed your starter with water and flour.
2. In the evening, prep your bread dough and perform stretch and folds. Let rest.
3. The next morning, shape your dough and bake, or place in fridge.

RECIPE

1. In the evening: whisk together water and bubbly sourdough starter. Add flour and salt, mix until the flour is well incorporated. The dough will be sticky and shaggy. Let rest for 45 minutes – 1 hour. After resting, shape the dough into a fairly smooth ball by pulling the sides towards the middle until the dough begins to tighten. About 30 seconds.
2. Bulk rise: let your dough rest on the counter for 8-12 hours. During the bulk rise perform 1-4 stretch and folds anywhere from 15 minutes to 1 hour in between.
3. The next morning: Transfer dough onto a lightly floured work surface. Divide dough into 2 equal parts and shape into rounds. Flip over your dough and with floured hands pull toward you in circular motions to tighten its shape. Place seam-side up into your proofing basket and cover with a tea towel.
4. Let rest for 1 hour or place into your fridge for up to 3 days. Before baking, place your Dutch oven into the oven and preheat to 450 degrees. Once preheated, transfer loaf onto parchment paper, score, and place into the Dutch oven with the lid on. Bake for 23 minutes.
5. Remove the Dutch oven lid and bake for an additional 23 minutes.
6. Let rest for 1 hour before slicing and serving.