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Sourdough Loaf 🍞
Wake n’ Bake Series: Episode 2

🔹Ingredients:
125g active sourdough starter (~½ cup)
375g warm water (~1⅓ cups)
500g unbleached bread flour (~4 cups)
12g salt (~2 tsp)

🔹Instructions:
1. Mix Dough:
In a large mixing bowl, combine your starter, water, flour and salt. Mix until a shaggy dough forms. Cover the dough with a damp kitchen towel or plastic wrap and let rest for 1 hour.

2. Stretch & Folds:
Do 4 sets of stretch & folds, 30 minutes apart. Cover dough in between each set of stretch & folds.

3. Bulk Fermentation:
Cover the bowl with a towel or plastic wrap and let it rise on the counter at room temperature or in the oven with the light on. This will take between 5-7 hours depending on the temperature of the environment.

4. Shape & Laminate:
After bulk fermentation, lightly flour your work surface and turn the dough out of the bowl. Laminate, fold, and roll dough. Build tension by gently shaping into a round or oval loaf using the tuck n roll technique. Transfer to a lightly floured banneton seam side up. Cover with a plastic shower cap or plastic wrap.

5. Cold Proof:
Put dough in the refrigerator for 8-48 hours (I let mine cold proof over night but you can bake when you're ready)

6. Preheat Oven & Dutch Oven:
Preheat oven to 450°F with empty Dutch oven inside for about 45 minutes.

7. Score & Bake:
Remove dough from the refrigerator and place on baking mat or parchment paper. Flop dough onto a lightly floured mat. Lightly flour the surface of the dough. Score your dough with a blade or knife. Remove the hot Dutch oven from the oven, place your dough inside. Bake at 450°F for 30 minutes with the Dutch oven lid on. After 30 minutes, reduce temperature to 400°F and remove lid of the Dutch oven. Continuing baking for an additional 10-15 minutes until golden brown.

8. Cooling:
Allow loaf to cool for at least 1 hour. 2 hours for best results.

10. Enjoy:)

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