Small-Batch Sourdough

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Mix the Dough Pour the warm water and active starter into a mixing bowl. Stir until the starter dissolves. Add the bread flour and salt. Mix with your hands or a stiff spoon until a cohesive, tight dough forms with no dry flour remaining. Cover with a damp towel and let rest for 30 minutes.

Step 2

Step 2: Build Strength (Stretch & Fold) Grab one side of the dough, pull it gently upward, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this 4 to 6 times to complete one set. Repeat this stretching process every 30 minutes for a total of 3 to 4 sets over 2 hours.

Step 3

Step 3: Bulk Fermentation (The Rise) Cover the bowl and leave it in a warm spot. Because this dough has a lower hydration, it will feel firm. Let it rise until it increases in size by about 40% to 50% and looks slightly domed on top. This typically takes 4 to 6 hours depending on room temperature.

Step 4

Step 4: Shape & Overnight Proof Turn the dough onto a very lightly floured counter. Fold the edges into the center to form a round shape, flip it over, and drag it toward you to create tension on the outer skin. Place the shaped dough upside down into a floured proofing basket or small bowl lined with a floured towel. Cover and refrigerate overnight (8 to 12 hours). Up to 24 to 36 hours

Step 5

Step 5: Bake in the 2-Quart Dutch Oven Place your empty 2-quart Dutch oven (with lid on) inside your oven and preheat to 450°F (230°C) for 45 minutes. Turn the cold dough out onto parchment paper and score the top with a sharp razor or knife. Carefully lower the dough and parchment into the hot Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for another 15 to 20 minutes until deeply golden brown. Note: 15 minutes is definitely enough time .Cool on a wire rack for 1 hour before slicing