Sourdough Bread

Ingredients

Method

1. 1

   Get your starter active I started with an active starter from King Arthur Baking. For the first 2 days, I fed it 1:2:2 every 8–12 hours, depending on when it doubled.

2. 2

   Switch to 1:1:1 For the next 3 days, I fed it 1:1:1, continuing to watch for that doubling, bubbles, and a nice active starter. I also learned the whole feeding + discard process along the way.

3. 3

   Make the dough I measured everything on my kitchen scale: • 100g active starter • 350g water • 500g flour • 10g salt

4. 4

   Let it rest After mixing the starter, flour, and water, I let the dough rest for 30 minutes before adding the salt.

5. 5

   Stretch + fold I did 4 rounds of stretch-and-folds, 30 minutes apart. Then I left the dough alone to finish its bulk fermentation until it was puffy, bubbly, and had risen.

6. 6

   Shape it I gently pre-shaped the dough into a ball, let it rest, then did my final shape and built tension by pulling the dough toward me and rotating it.

7. 7

   Banneton + cold proof I placed it seam-side up into my floured banneton, covered it, and put it in the fridge overnight.

8. 8

   Bake The next day, I baked it straight from the fridge in my preheated Dutch oven until it was beautifully golden and crispy.