Sourdough Loaf

I started making this loaf ever since I got some starter from my friend at book club. Be warned, sourdough is less of a recipe and more of a lifestyle. Prepare to plan your entire week around it (it's worth it!)

Ingredients

• 150 g active sourdough starter (fed and bubbly)
• 330 g warm water
• 500 g bread flour
• 10 g salt

Day 1

1. Around 9:00 p.m., feed your starter at a 1:4:4 or a 1:5:5 ratio of starter, water, and bread flour. Make sure the total amount of ingredients you add is more than 150 g (ideally, you'd want around 200 g, so you don't run out of starter). Leave your starter sealed but not airtight on the counter overnight.
2. Go to sleep.

Day 2

1. In the morning, make sure your starter has doubled in size and is bubbly.
2. Add 150 g of starter into a large bowl along with 330 g of warm water.
3. Mix until starter is dissolved and frothy.
4. Add 500 g of bread flour and 10 g of salt.
5. Mix until dough is shaggy and loosely combined.
6. Cover and let sit for around an hour.
7. After the hour is up, perform 4 sets of stretch-and-folds every 30 minutes.
8. After the stretch-and-folds, cover tightly, and start the bulk fermentation process.
9. After around 7-10 hours, your dough should be doubled in size, bubbly and jiggly.
10. Stretch your dough into a rough rectangle shape and fold in thirds towards the middle, then roll the dough over itself into a ball.
11. Shape your dough into a ball while creating tension.
12. Flour a banneton, or place a tea towel in a bowl and flour it liberally.
13. Place your dough upside down into your bowl/banneton and put it in the fridge covered overnight.

Day 3 (Bake Day)

1. In the morning, preheat your oven to 450 degrees Fahrenheit, place your Dutch oven in the oven while it preheats.
2. Take your dough out of the fridge and score the top of the loaf with your design of choice.
3. Place your dough onto parchment paper, and place into the preheated Dutch oven.
4. Bake for 30 minutes covered.
5. Remove the lid and bake for 15 more minutes.
6. Let sit for 3-5 hours before cutting.

Notes

• If you prefer, you can bake the loaf at the end of day 2; the cold-proof overnight is optional, but adds flavor and structure.
• I typically feed my starter on Thursday night to prepare for a Saturday morning bake. This schedule is 9-5 friendly.