Simple Sourdough Bread (IN CUPS)

Step 1

Feed starter 6-8 hours before you want to start mixing ingredients.When your starter is at its peak, has dimples and when you roll it you see webbing on all sides take 1 cup and mix it in 2 3/4 warm water.Mix flour with hands or wooden spoon. This is super messy but wet your hands a bit and it will be eaiser to combine. Let rest for 30 mins covered. Add in salt dimpling it in with your hands to combine.Knead for about 5 mins until salt combines in.Put in a bowl and let rest for 30 mins. Stertch and fold until dough is more firm. Allow to rest for another 30 mins. Do one more stretch and fold until the dough is firm.A stretch and fold really only takes about 20 seconds. It is quick and easy.do about 3-6 stretch and folds 30-45 mins apart.Cover your dough bowl with plastic wrap or a damp towel and let bulk rise for 5-8 hours. Take out dough carefully and divide into two loaves. roll dough toward you on the lightly floured work surface to create a ball. Let rise on counter for 30 mins, roll dough again on surface and flip seam side up into a flour batton basket (you can use a foured tea towel too in a bowl.)cover with a plastic bag and place in the fridge for overnight or for 12 hoursPreheat oven to 500 with your dutch oven inside for 1 hour. Place parchement paper on top of your loaf in the bannton basket. Flip over, dust with flour and score in any pattern you like with a razor.Place in dutch oven, add 1/4 cup of water under your parchement paper to create steam. Cover.

Step 2

Place a large baking sheet on lower rack. This helps that bottom not burn.Place dough in dutch oven and bake with lid on at 500 for 30 mins. remove lid and lower heat to 450 continue baking for 30-40 mins. ( internal temp should be 210)Remove bread from dutch oven and allow bread to cool completely before cutting into it.