AIY's Signature Sourdough Recipe

Crumb Style: Medium-open in the center (not huge holes) Total Flour: 500 g Hydration: 70% Room Temp: ~23°C Cold Retard: 18–24 hours Starter: Active, peak or just before peak

Good

% Daily Values based on a 2,000 calorie diet

Step 1

● Add 360g water + 100g starter and mix until cloudy. ● Add the 500g flour mix. Combine until no dry spots remain. ● Cover tightly and rest for 20 minutes.

Step 2

● Sprinkle the salt. ● Pinch and fold until the salt dissolves and the dough becomes smooth.

Step 3

Do 3 to 4 sets of stretch and fold or coil and fold every 30 minutes or so. Then cover loosely and let the dough rest to continue bulk fermentation.

Step 4

Bulk begins from the moment you mixed the dough. Stop bulk when ALL signs appear: ▪︎ Dough has risen 30–40% ▪︎ Surface is smooth and slightly domed ▪︎ Bubbles visible along the bowl sides ▪︎ Dough jiggles like a water balloon ▪︎ Feels airy but strong when lifted Bulk fermentation can take from 4.5 hours to 6 hours.

Step 5

Lightly flour the counter. Gently remove the dough. Degas lightly (not fully). Shape tightly into a boule. Rest 20–30 minutes. Place dough seam-side up in a floured banneton.

Step 6

Cover and refrigerate 18–24 hours. Your usual ~20 hours is excellent.

Step 7

● Preheat oven + pot to 230°C for 45–60 minutes. ●Bake: • 20 minutes lid ON (230°C) • 22–25 minutes lid OFF (220–230°C) • Turn off oven, leave the loaf inside 3–5 minutes with door slightly open to dry the crust and sides. ☆ Cool completely before slicing.