My modified Sourdough

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If your starter has been in the fridge for more than 3-4 days, it needs feeding to wake it up BEFORE you can use it. Day before bake (or 2 days before for very cold starter): Feed 1 (evening): Discard all but 25g of your starter Add 50g bread flour + 50g lukewarm water Stir until smooth Cover loosely, leave at room temp 8-12 hrs Feed 2 (next morning): Discard all but 25g from feed 1 Add 100g bread flour + 100g lukewarm water Stir, cover, leave 4-8 hrs Starter is ready when: doubled in size, bubbly, dome-topped, passes float test (small spoonful floats in water) Quick alternative if time is short: Use proofing oven at 78F to speed up feeds. Cuts time by half.

Step 2

To make 2 loaf: Usually 9 am: Mix 1000g flour + 650g water (hold back 75g). Mix just until no dry flour remains (shaggy mass is fine) Cover. Rest 45 min.

Step 3

Add 250g starter + 20g salt + remaining 75g lukewarm water. Mix well. Pinch, fold, and squeeze until fully incorporated Cover, Rest 30 minutes then proceed with your stretch and folds.

Step 4

First stretch and fold at 30 min (not 1 hr), when dough is still relaxed Then 3 more sets every 30 min Watch dough: it should rise 50-75%, show bubbles on top, feel airy and jiggly Average kitchen (72°F): 4-6 hrs total bulk Warmer kitchen: 3-4 hrs Cooler kitchen: 6-8 hrs Rule of thumb: when dough has grown by 50-75% and shows bubbles, bulk is done. Doesn't matter how long it took. After Set 4, let bulk ferment UNDISTURBED until dough has risen 50-75%, shows bubbles on top, and feels airy. In your proofing oven at 78F this takes 2-3 more hours.

Step 5

Lightly flour a clean work surface Dump dough out gently Divide into 2 equal pieces with bench scraper For each piece: fold edges to center, flip, shape into loose round Bench rest UNCOVERED 25-30 minutes (lets gluten relax)

Step 6

Flour the top of each dough round Flip so floured side is DOWN (sticky side up) Fold in letter-fold or envelope-fold: top down, bottom up, sides in Flip seam-side down and tighten by cupping and rotating against the counter Prepare bannetons: dust HEAVILY with rice flour (not wheat flour) Place dough SEAM-SIDE UP in banneton Dust top of dough with more rice flour

Step 7

Path A: Overnight Cold Proof (recommended) Best flavor, best scoring, works around your schedule. Sat evening: Finish bulk fermentation Pre-shape, bench rest 25 min Final shape into floured bannetons Cover with plastic or shower cap Straight into fridge (not proofer) 12-24 hours Sun morning: Preheat oven + Dutch oven 45 min at 500F Pull dough directly from fridge Flip onto parchment, score cold Bake per usual Why this wins: complex flavor, easier scoring, clearer windows for Sunday baking. Path B: Same-Day Proof (faster) For when you want bread today. Morning: Mix dough, bulk ferment 4-6 hours Shape into floured bannetons Into proofing oven at 78-80F for 1.5-2 hours Watch for "poke test" - gently poke dough with floured finger, dimple should spring back SLOWLY (if quickly = underproofed, if not at all = overproofed) Afternoon: Preheat Dutch oven 500F for 45 min Flip onto parchment, score Bake per usual Why to use it: need bread same day, or your kitchen is too cold for ambient proof. Your Proofing Oven Settings Final proof: 78-80F (ideal for sourdough) Bulk ferment acceleration: 76-78F (if your kitchen is cold) Don't exceed 82F - overproofs fast, deflates in oven

Step 8

Oven to 500F Dutch oven inside (empty, lid on) Preheat FULL 45 minutes (crucial for oven spring) Rip 2 pieces of parchment paper to fit your Dutch oven Or if bottom burns: Oven to 450F Rack in middle (not low) Dutch oven stays OUT of oven, on counter at room temp Prep parchment paper to fit your Dutch oven

Step 9

Pull one loaf from fridge (or proofer) Flip onto parchment paper (seam side now DOWN) Score with lame or sharp razor: One deep slash down the middle for a classic ear Or a cross, or decorative pattern Angle blade 30 degrees, cut 1/2 inch deep Lift parchment with dough into hot Dutch oven Drop 2 ice cubes beside dough (not on it) Lid on IMMEDIATELY Drop oven temp to 450F Or if bottom burns: Pull one loaf from fridge Flip onto parchment Score with lame Lift parchment with dough into COLD Dutch oven Add 2 ice cubes beside dough (not on it) Lid on, into oven

Step 10

Bake 25 min with lid on DO NOT open or peek

Step 11

Remove lid carefully (steam will escape - mind your face) Bake 20-25 more minutes until: Deep golden brown Internal temp 205-210F (use thermometer) Sounds hollow when tapped on bottom Or if bottom burns: Remove lid Drop temp to 425F Bake 20-25 more min until deep golden and 205-210F internal

Step 12

Remove lid carefully (steam will escape - mind your face) Bake 20-25 more minutes until: Deep golden brown Internal temp 205-210F (use thermometer) Sounds hollow when tapped on bottom

Step 13

Thursday evening: Feed starter cycle 1 Friday morning: Feed starter cycle 2 (float test in afternoon) Friday 2 PM: Autolyse (Step 2) Friday 2:45 PM: Mix final dough (Step 3) Friday 3:15-8 PM: Bulk ferment with folds (Step 4) Friday 8 PM: Pre-shape, bench rest, final shape (Steps 5-6) Friday 8:45 PM: Into fridge (Step 7A) Saturday 7 AM: Preheat oven (Step 8) Saturday 7:45 AM: Score and bake loaf 1 (Steps 9-11) Saturday 8:45 AM: Loaf 1 out, loaf 2 in Saturday 10 AM: Both loaves cooling Fresh bread by lunch Saturday. Smells incredible all morning.