One of My Top Five Favorite Sourdough Loaf Recipes

Directions

1. 1

   Mix all the ingredients together- no autolyse

2. 2

   Cover & start the bulk ferment

3. 3

   Fold the dough once an hour, every hour during the bulk ferment- can take between 5-8 hours

4. 4

   When the bulk ferment is done, shape the dough & place in a prepared banneton

5. 5

   Cold ferment/cold proof in the refrigerator for 12-18 hours

6. 6

   Bake in a preheated Dutch Oven at 450° for 30 min. with the lid on and 10-15 with the lid off

7. 7

   Cool completely before slicing