Step-by-Step Instructions

1. 1.Prepare the Sourdough Mixture

   Weigh 220g of sourdough starter into a large mixing bowl. Add 750g of water and use a whisk to dissolve the sourdough starter completely until no lumps remain.

2. 2.Add Salt and Flour

   Add 26g of salt to the sourdough and water mixture and mix until fully incorporated. Then, add 1200g of bread flour to the bowl and continue mixing with a dough whisk until all ingredients are fully incorporated and a shaggy dough forms.

3. 3.First Rest

   Cover the bowl with a lid or plastic wrap and let the dough rest for 20 minutes at room temperature.

4. 4.Perform Slap and Fold

   After the first rest, transfer the dough to a clean, lightly floured surface. Perform the slap and fold technique for 10-12 minutes until the dough becomes smooth and elastic.

5. 5.Second Rest

   Place the dough back into the bowl, cover it, and let it rest for another 20 minutes.

6. 6.First Stretch and Fold

   After the second rest, perform the first set of stretch and folds. Gently stretch a portion of the dough upwards and fold it over itself. Rotate the bowl and repeat this process 3-4 times until all sides have been stretched and folded.

7. 7.Third Rest

   Cover the bowl and let the dough rest for another 20 minutes.

8. 8.Second Stretch and Fold

   Perform the second set of stretch and folds, repeating the process of gently stretching and folding the dough 3-4 times.

9. 9.Fourth Rest

   Cover the bowl and let the dough rest for another 20 minutes.

10. 10.Third Stretch and Fold

    Perform the third and final set of stretch and folds, repeating the process of gently stretching and folding the dough 3-4 times.

11. 11.Bulk Fermentation

    Cover the bowl and let the dough rest for bulk fermentation. The total bulk fermentation time, including all previous rests and folds, will be 5 hours and 30 minutes from the initial mixing.

12. 12.Dough Lamination

    After bulk fermentation, gently transfer the dough onto a clean, lightly floured surface. Carefully stretch the dough into a large, thin rectangle. Fold the dough from one side to the center, then fold the other side over it, creating a layered rectangle. Roll the dough from one end to the other to form a tight log.

13. 13.Divide and Initial Shaping

    Divide the dough into two equal portions using a dough scraper. Gently shape each portion into a round ball. Cover the dough balls and let them rest for 10 minutes.

14. 14.Final Shaping and Proofing

    After the 10-minute rest, shape each dough portion into its final desired form (e.g., oval or round) and place it seam-side up into a floured proofing basket (banneton).

15. 15.Cold Proofing

    Place the proofing basket containing the shaped dough into an airtight bag and refrigerate overnight for cold proofing. This slow fermentation develops deeper flavors.

16. 16.Preheat Oven and Dutch Oven

    Preheat your oven to 230°C (450°F) with the Dutch oven inside for 1 hour. This ensures the Dutch oven is thoroughly heated, creating a steamy environment for baking.

17. 17.Prepare Dough for Baking

    Remove the airtight bag from the proofed dough. Gently brush off any excess flour from the dough surface. Carefully remove the dough from the proofing basket onto a piece of parchment paper.

18. 18.Flour and Score

    Lightly flour the top of the dough. Using a razor blade or a sharp knife, score the top of the dough with your desired pattern. This helps control the expansion of the bread during baking.

19. 19.Bake Covered

    Carefully transfer the scored dough on the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 20 minutes at 230°C (450°F).

20. 20.Bake Uncovered

    After 20 minutes, remove the lid from the Dutch oven. Continue baking for an additional 20 minutes, or until the crust is golden brown and the internal temperature reaches 93-99°C (200-210°F).