Sourdough Recipe

@mollyreedgrayson

Feed Your Starter:

15 g starter, 30 g water, 30 g flour every two weeks

Night Before (7 pm):

• In a clean jar, add 60 g of starter, 120 g of water and 120 g of flour and stir it up well.  Leave it on the counter to double in size overnight.  I mark the starting level with a dry erase marker on the jar.
• Feed the original starter that stays in the fridge 15/30/30.

Next Morning (8-12 hours later):

• Combine 250 g of starter and 650 g of room temperature filtered water in a bowl.  Use the round tool to mix until it is milky looking.
• Add 1000 g of all purpose flour.  Using your hands, combine and fold over until it’s shaggy looking (about 2 minutes).
• Cover your dough with a plate or plastic wrap and set aside on a warm counter to rest for 30 minutes.
• Meanwhile, mix up 20 g of water with 25 g of salt.
• Stretch and folds.  Get your hands wet and then pull the dough up on one side and over the rest, rotate the bowl and do this two more times.

• Stretch and fold 1: After the dough has been sitting for 30 minutes, pour the water and salt mixture over the top of the dough and pinch and fold into the dough.  This will count as the first stretch and fold.  Let sit for 15-20 minutes. There will be five more.
• Stretch and fold 2: rest 15-20 minutes.
• Stretch and fold 3: rest for 15-20 minutes.
• Stretch and fold 4: rest 30-45 minutes.
• Stretch and fold 5: rest 30-45 minutes.
• Stretch and fold 6: rest/proof for 2-3 hours.

Shaping Your Loaves:

• Make sure your dough is ready by pulling it away from the sides.  If there is webbing and jiggling, it is ready.
• On a well floured counter, dump out the dough and divide it in half.  
• Stretch each half into a rectangle shape, fold in half and bring all of the corners in to shape a ball.  Work with the ball to shape it into a circle and build the tension.
• Once both loaves are shaped, allow them to sit on the kitchen counter for 20 - 30 minutes.  
• Generously flour your proofing baskets and place your loaves upside down into the proofing baskets.
• Cover with plastic wrap and refrigerate for 8 - 24 hours.

Baking Your Loaves:

• Preheat your oven to 500 degrees with your Dutch oven and lid in it.
• Take the bread out of the fridge and transfer onto a piece of parchment paper.
• Score your bread.
• Once the oven is preheated, transfer your dough into the preheated Dutch oven and place the lid back on.  Bake for 18-20 minutes.
• Reduce the temperature to 450 degrees and remove the lid from the Dutch oven.  Bake an additional 12 minutes or until the top is a nice golden brown.