Step 1

Feed your sourdough starter 10-12 hours before planning to make this recipe.10 grams of mother sourdough starter100 grams of water100 grams of all purpose flourMix and let it sit in a warm spot (between 75-85°F) as you will need to use it once it has doubled in size.

Step 2

Using your kitchen digital scale, weigh each ingredient separately

Step 3

Put all the ingredients in a large bowl and thoroughly mix using your hands. You want to mix the dough until you feel and see no dry spots.If you have a stand mixer, you can use the dough hook and mix for 3-5 minutes until you see no dry spots.

Step 4

Cover the dough using plastic wrap (or anything that will prevents the dough from creating a crust).

Step 5

Place the dough in a warm spot. Ideally 85°F.

Step 6

Then, set a timer for 4 hours.I highly recommend having a home dough proofer for this part of the process.If you can't find a spot within 80-85°F you will need to add 1 hour to the bulk fermentation process.Before you move onto the next step, you need to make sure that your dough has fully risen and has doubled in size.

Step 7

Flour the dough and using your fingers (or a round dough scraper) carefully go around the bowl to remove it. Flip onto your working table.You do not need to 'punch down' the dough.

Step 8

Divide the dough in half, as we are making 2 loaves.

Step 9

Fold the dough onto itself and roll up. Then shape into a ball by gently spinning it toward you. As the dough structure is weak, you will need to perform this movement 2 or 3 times. (Check the video for more detail)If using a banneton:Place the dough seem side-upIf using a loaf pan:Place the dough seam side-down

Step 10

Cover each dough with plastic wrap.

Step 11

After shaping, you need to check if the dough is filling up the banneton or loaf pan. You might have deflated it a little bit when shaping (or a lot if you are beginning). So, I highly recommend letting the dough sit in your warm spot so it rises more if needed.

Step 12

Place the covered doughs in the fridge for 12 to 24 hours.

Step 13

Preheat the oven to 450°F

Step 14

If using a banneton - put your dutch oven inside to preheat

Step 15

Once the oven is preheated, take the doughs out of the fridge and score.Check the video for more details.

Step 16

Bake for 20 minutes with lid on and then remove and bake for 20 additional minutes (uncovered).Keep in mind that all home ovens are different; you might have to make minimal adjustments to these temperatures or times.The internal temperature of the bread should be 210°F when fully baked.Remove the bread from the oven and place in a wire rack to cool.