Step 1

The night before or in the early morning or about 6 – 8 hours before you want to start the dough process, feed your sourdough starter and let it sit in a cool place.

Step 2

Simultaneously, mix together in a very large bowl or plastic tub, the all-purpose and the bread flours. Add the water and mix it until moistened. It doesn't have to be perfect, just well mixed, to let the water and the flours become friends. Do not use a metal container. Sourdough reacts with some metals and gives off a metallic taste.

Step 3

Cover with plastic wrap and let sit out while your starter gets ready for the party. Note: This is called autolyze and will help develop some incredible flavor and develop some of the gluten. In a pinch, the flour and water could be mixed together just before mixing the dough if you forgot. But it won't have as much depth to the flavor.

Step 4

Sometime during the feeding process or even the night before; roast the garlic:

Step 5

Preheat the oven to 325°.

Step 6

Place the peeled garlic cloves into a small baking dish.

Step 7

Mix in the olive oil, stirring to make sure all the cloves have been coated in oil.

Step 8

Cover the baking dish with foil.

Step 9

Place in the oven and roast for about 1 ½ hours, or until the cloves have turned golden and they are soft or easily pierced with a fork.

Step 10

Let cool in the oil until room temperature.

Step 11

Drain the garlic cloves and reserve the now flavored oil for another purpose.

Step 12

Making the Dough

Step 13

When your starter has doubled or more and is bubbly, the starter is ready for action. It may look like it has fallen in on itself. That is ok, too. Another way to test to see if your starter is ready is if a tablespoon or so dropped into some water floats. Measure out 150 grams of the starter and add it to the flour mixture. Don't forget to feed your starter again for the next time.

Step 14

Using your hands, really get in there and mix it to thoroughly combine, working the dough well to make sure the starter has been thoroughly mixed into the dough.

Step 15

Sprinkle the sea salt over the rough dough and add the gochujang. With your hands again, really get into the dough, squeezing with your fingers and pulling and stretching until you can feel the salt crystals have dissolved and the chili paste has been mixed in well. It doesn't have to be perfect. This may take a couple of minutes. You do not need to actually knead the dough; just make sure it has been thoroughly mixed. When you feel the dough has been well mixed, pull and stretch the dough, grabbing one edge and pushing down towards a farther edge. Begin to form a mass, continuing in a circle until you have made a rough ball of dough.

Step 16

Scrape down the sides of whatever container you are using and cover with a lid or plastic wrap.

Step 17

Let rest for 30 minutes or so. You can extend this to 45 to 50 if your schedule needs it.

Step 18

Uncover the bowl and grasp one edge of the rested dough. Wet your hands to prevent the dough from sticking. I like to keep a bowl or measuring cup of water next to the rising dough to do this. Pull up and stretch out the ragged mass of dough several inches above the surface. Bring the dough over onto itself and push it down towards the further edge. Turn the bowl ¼ and repeat, stretching the dough again. Continue this until you have come full circle. The dough should have gathered into a rough ball again.

Step 19

Cover again and let rest for another 30-45 minutes.

Step 20

Repeat the folding process. Each time the dough ball starts out looking very flat and loose. It will tighten more and more after each fold. The final time the ball of dough will look very smooth, and the dough will have a lot of elasticity. It will gather into a nice tight ball.

Step 21

After the second fold, add the green onions and the drained roasted garlic. Stretching and folding as before, continue until they have started to disperse throughout the dough. You will have one more fold after this to fully incorporate the mix-ins.

Step 22

Let the dough rest for an additional 30 minutes and repeat the pulling and stretching one more time.

Step 23

Let the dough rest and rise until more than doubled with large bubbles very visible. It will take 5-8 hours in total from the first mix with the starter.

Step 24

Line two rising baskets or medium bowls with cotton tea towels.

Step 25

Scrape the bread dough onto a floured work surface. Divide the dough into 2 equal pieces. Roughly gather them each into a ball and let rest for 10 – 15 minutes.

Step 26

Using a dough scraper in one hand and coating your other hand lightly in flour, pull one of the rough dough balls towards you onto a clean surface area. Using the tension and a slightly circular motion, continue to turn the ball until it forms into a tight ball. You should see bubbles underneath the surface.

Step 27

Place ball of dough seam side up into the cloth-lined basket or bowl. Pinch together the dough if there are any rough surfaces.

Step 28

Repeat with the second ball of dough.

Step 29

Wrap each filled basket with plastic wrap.

Step 30

Let sit in the refrigerator for 24-48 hours. I have found the best for sour flavor is in the 36-hour area. But it all depends on your needs and timing. To get the fantastic blisters, it needs to retard for at least 24 hours or longer.

Step 31

About 1 hour before you want to bake, place 2 Dutch ovens in a cold oven with the lid askew. Preheat the oven to 450° and let the Dutch ovens heat for one full hour.

Step 32

Pull the loaves out of the fridge when you are ready to bake.

Step 33

Cut 2 parchment paper rounds approximately 12 inches across. Thoroughly crumple and wet under a running faucet. Place one crumpled parchment round down on a work surface and smooth it out. But keep it wet.

Step 34

Using oven mitts, carefully remove one of the Dutch ovens and place it on a trivet or a heatproof surface.

Step 35

Unmold one of the loaves onto the center of the one wet parchment paper circle.

Step 36

Quickly slash the loaf in a crosshatch or simple design on the top.

Step 37

Lift the slashed loaf by the parchment paper and carefully place it into the hot Dutch oven. Using an oven mitt, immediately place the hot lid onto the filled Dutch oven and put it into the hot oven. Be careful; the Dutch oven is scorching. Make sure to use an oven mitt.

Step 38

Quickly repeat with the second loaf.

Step 39

Bake covered in the oven for 20 minutes.

Step 40

Uncover the Dutch ovens and bake for an additional 20 – 25 minutes. The bread should be deeply golden and sound hollow when tapped. Unmold onto a rack and remove the parchment paper.

Step 41

Let cool completely before slicing. If you can wait that long, it will slice easier.