Sourdough Bread Loaf

Note: This recipe assumes you already have an established sourdough starter and a kitchen scale.

Ingredients

• 160g sourdough starter
• 290g filtered water (1 1/4 cup)
• 20g salt
• 410g all-purpose flour (King Arthur's recommended)

Directions/Rough Timeline

1. Feed starter 3 hours before you intend to begin mixing the dough.
   This makes the most of the natural fermentation during dough rising.
   
   
2. Combine starter, water, and salt. Mix to combine. 
   
   
3. Add flour. Mix with spatula or danish whisk to combine.
   Fully incorporate flour (use your hands if needed).
   
   
4. Cover with plastic and let rest for 30 minutes at room temp.
   
   
5. 4 sets of stretch & folds, 20 minutes apart each.
   (Wet hands with cold water to help with sticking)
1. First 2 sets are regular "stretch & fold"
2. Second 2 sets are coil folds
3. Cover in between sets
   
   
6. Cover and let rise for 3-4 hours.
   
   
7. Shape and place in lined banneton dusted with flour.
   (Add inclusions here, if desired).
   
   
8. Cover and let rise for 2 hours.
   (This is where you can cold proof if you need more time before baking, though I don't recommend).
   
   
9. Begin preheating oven and dutch oven 1 hour into final rise 460 F. Allow to preheat for 1 hour.
   (If cold proofing dough, remove dough at least 2 hours before baking).
   
   
10. After preheat is complete, tip dough out of banneton onto parchment paper. Score for expansion.
    
    
11. Place dough in dutch oven. Add 2 ice cubes between parchment paper and dutch oven walls for steam. Cover.
    (Can use two bread pans with one as a "cover" if you don't have a dutch oven or if you want to make bread for sandwiches).
    
    
12. Bake for 30 minutes. Remove cover, reduce temp to 440 F, bake for additional 10 minutes.
    
    
13. Remove from oven/dutch oven and allow to cool on rack for at least 1 hour before cutting.