Sourdough

Ingredients

3 Cups Bread Flour

1 Cup All-Purpose Flour

1 3/4 Cup Room Temperature Water

1/3 cup Sourdough Starter (at peak)

2 tsp fine salt

Directions

1. Feed sourdough starter 6-8 hours before beginning recipe.

2. Put sourdough starter in large mixing bowl. Add water. Add both flours. Mix with hands and knead (if you want) for about 5 minutes. 

3. Cover bowl with slightly damp towel and let rest for 30 minutes.

4. After 30 minutes, add salt and dimple the salt into the dough with damp fingertips. Knead for an additional couple minutes if desired. Cover for another 30 minutes.

5. After 30 minutes, it's time for stretch and folds. Grab the outside of the dough, pull up slightly, and then fold it into the center. Do this on each of the four sides. Then cover bowl (with dough) with plastic wrap and leave on counter for 24 hours.

6. After 24 hours, the dough should have doubled in size. Lightly flour your surface and proofing basket. Place dough on surface and begin to dimple the dough until it is a flat rectangle to try and get air bubbles out. Fold each side to the middle until your dough forms a loaf shape. Start pulling the dough towards you, to feel the tension and get air out of the loaf. Place loaf in proofing basket with the bottom facing up and cover with a damp towel for 1 hour. PREHEAT OVEN to 450 degrees farenheit and place dutch oven with the lid off in there while the loaf is proofing.

7. After 1 hour, Get parchment paper laid out and place the loaf on it. Score across the middle about 4 inches long and 1/4 inch deep.

8. Bake in dutch oven with lid ON for 25 minutes.

9. Take OFF the lid and bake for an additional 20 minutes.

10. Take out of oven and out of dutch oven, place on cool surface. Let cool for 30-60 minutes (I never let it cool). AND TADA!! YOU DID IT!