Sourdough Bread

Ingredients:

515 grams Bread Flour or All Purpose Flour

120 grams active starter

330 grams water

15 grams

Starter:

Be sure to feed your starter around 4 hours prior to using, it should be bubbly and active.

Instructions: 

Mix water and starter with whisk or wooden spoon 

Add flour and salt and mix in large bowl. Using hands or mixing whisk

Cover and allow to rest and hydrate for 30 minutes.

After 30 minutes begin first round of stretch and folds. (Grab the edge of the dough stretch it upwards and fold it in the center of the dough. Move the bowl and do a stretch and fold until you make one full circle.) 

Wait another 30 minutes and do another round of stretch and folds. And let dough set another 30 minutes and do one last round of stretch and folds. 

 Let dough then bulk ferment by covering with cloth or lid for about 4-6 hours depending on temperature of room. The dough should double in size.

Place dough on a floured surface and fold dough from right to middle and left to middle. Then roll upwards (almost like a burrito fold).

Gently fold dough into a ball shape by rolling it towards you, and let sit in a lightly floured bowl or banneton for ten minutes. Pinch dough on top so sides are pinched to middle.

Cover with plastic wrap or plastic bag and place in refrigerator overnight. (12-15 hours) 

Bake 

Preheat oven with dutch oven inside to 500 degrees for 20 - 30 minutes.

Remove dough from the fridge right before baking. Place dough on a piece of parchment paper.

Dust with  a little flour, and score dough using single razor blade.

Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. 

Place two ice cubes under the sides of parchment paper and close lid. This will allow some steam to form while dough bakes.

Bake for 20 minutes. 

Remove the lid with oven mitts, turn the oven temperature down to 475, and bake an additional 15-25 minutes or until  dough golden brown.

Note  Let Bread sit for at least 1 hour (2 if you can make it that long) before cutting. Bread is still baking while resting and out of oven.