Sourdough Bread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

10 PM: Feed 30g starter with 120g water, 145g flour

Step 2

Morning: Once doubled/tripled in size, create the dough with 100g levain, 350g water, 500g bread flour, 10g salt. Cover with plastic wrap at room temp.

Step 3

1 hr later: Stretch and fold in the bowl. Cover at room temp.

Step 4

30 mins later: Stretch and fold in the bowl. Cover at room temp.

Step 5

30 mins later: Stretch and fold in the bowl. Coil folds and tuck bottom in. Cover at room temp for bulk fermentation.

Step 6

~3 hrs later (bulk rise): Shape on the counter. Fully stretch the dough out into a circle, fold into thirds, roll it up, then pull into a ball, tucking the bottom in.

Step 7

15 mins later: Final shape. Use scraper to flip dough over, coil fold on top, rotate 90 for another coil fold on top, then roll into loaf shape, tucking bottom in. Place into floured banneton with seam up. Pinch seam closed. Dust the top with rice flour. Cover with plastic in fridge overnight.

Step 8

12-24 hrs later: Line bread pan with parchment paper. Place bread in, seam side down. Dust top of dough with rice flour and then score it. Drop an ice cube under the parchment. Cover with 2nd pan. Bake at 450 for 30 mins.

Step 9

30m later: Remove top pan. Bake for an additional 5 mins.

Step 10

5m later: Remove parchment paper. Bake for final 5-10 mins. Internal bread temp should be 205-210 F.

Step 11

Rest on countertop for at least 2 hours.