Dirt & Dough

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Active Time: 15 minutes
Inactive Time: 16-32 hours
Cook Time: 45 minutes
Total Time: 17-33 hours

Ingredients:
80g active, bubbly, well-fed sourdough starter
220g room temperature water
330g unbleached all-purpose flour
8-10g salt (1.5tsp)

0. Prep | Always start with a well-fed starter. 8-10 hours before baking, feed start with equal parts (i.e., 50g starter, 50g water, 50g flour)

1. Start the dough | combine 80g active starter with 220g water. Vigorously mix with hands or Danish dough whisk. The starter should be fully incorporated.
   • Add 330g flour and stir with Danish dough whisk until completely combined. If you don’t have one, a strong spoon or spatula will work.
   • Cover with a tea towel, or plastic wrap, and set aside to rest for 1 hour.
     
2. After Autolyse¹ | after the dough has rested for 1 hour, sprinkle the salt evenly. Using damp hands, fold the salt into the dough for approximately 10 folds (this can all be done in the bowl). Cover again and set aside for 2 hours.
3. Stretch and fold | with wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap. Rotate the bowl 90 degrees and repeat 4-5 times.
   • Set aside for 1.5 hours.
   • Repeat the stretch and fold process and set aside for another hour.
4. Final rise | on the last stretch and fold, form into a boule (round ball).
   • Place seam side up in a banneton (or seam side down on a square of parchment paper, then pick it up and place it in a bowl).
   • Cover with a tea towel and let rise for 3 hours (or until doubled) at room temperature.
   • Place in fridge to finish fermenting for a minimum of 8 hours but up to 24 hours.
5. Bake | Preheat oven to 450°F (230°C)
   • While pre-heating, pull the dough out of the fridge. Turn the dough over on parchment paper or a baking mat for dutch oven.
   • Score the top of the loaf.
   • Lower bread into dutch oven, cover, and bake for 30 minutes.
     • After 30 minutes, lower oven to 425°F (220°C), remove the lid and bake for an additional 12-15 minutes.
   • Lest rest and enjoy²!

Notes:
1. Autolyse is a technique used to allow the bread mixture to rest before adding other ingredients (i.e., salt). By resting, the flour can fully hydrate, leading to better gluten development and a more cohesive dough.
2. I’m not going to suggest you wait 30 minutes to an hour before you dive in. Sometimes I only let it rest for 10 minutes before sneaking a slice.