Ingredients
Directions
- 1
Take sourdough starter out of fridge. Bring to room temperature and feed. Leave on the counter until it doubles in size about 5-6 hours.
- 2
Begin to make the dough. Use a scale and measure 80g starter and 250g room temp filtered water. Then stir. Then add 350g unbleached all purpose bread flour.
- 3
Mix until all the flour is well combined. Cover and rest for 30 minutes
- 4
Add 10g salt and mix until well combined into dough.
- 5
Cover and rest for 45 minutes.
- 6
Do 3 round of stretch and folds, 30-45 minutes apart. Pull the dough up without ripping and fold and then turn the bowl and do 4 times.
- 7
Bulk on the counter covered until 2x in size (I do overnight).
- 8
Shape and put in the banatan basket and cold ferment in the fridge for 8-24 hours. I always do 8 hours.
- 9
Preheat Dutch oven in oven to 425 degrees for 25 minutes.
- 10
Remove Dutch oven from oven and add bread to Dutch oven and cook covered for 30 minutes, then uncovered for another 25-30 minutes until you like the color.
- 11
Rest for at least 1 hour before cutting into.
