Step 1

I will try to explain this process in the best way possible. It may sound intimidating, but the process is not really as difficult as it may sound. I will put the volume and weight, but I HIGHLY suggest you use a scale and make this by weight! This recipe makes 1 Sourdough Bread Loaf

Step 2

To make the leaven the night before, you use 1 TBSP of a hungry starter and mix it with 50g water(1/4cup) and 50g fresh milled hard white wheat flour (1/2cup). Mix to combine, and let sit covered at room temperature overnight.

Step 3

Firstly, pour 400g of room temperature filtered water into a medium bowl.

Step 4

Then, add the leaven you made the night before. (the leaven should appear to lightly float if it is ready) Stir.

Step 5

Next, add 500 g of fresh milled hard white wheat flour, mix until no dry flour is left. Cover and let sit for 30- 45 minutes. This is called the Autolyse.

Step 6

In a separate small bowl, add 25g room temperature filtered water(1/8cup) and 10g of sea salt(1&3/4 tsp), stir to start dissolving the salt.

Step 7

Then, after it had a chance to absorb the water, now add the salt & water mixture. and mix it in with your hands. You should see that the dough already is softer and not so shaggy. Cover, and let sit for 30-60 minutes. This is the beginning of the Bulk Ferment.

Step 8

Pull & fold dough in the bowl, turning the bowl a few times, Then cover.

Step 9

Repeat this Pull & Fold technique every 30-60 minutes until the dough rises about 20-30%. It should get bubbly, and stretchy over time. This phase should take about 4-6 hours.

Step 10

Then, take it to a clean flat work surface, start to shape the loaf. Use the cup & turn technique to form a round shape.

Step 11

Let the dough ball rest for 10-20 minutes. This is called the Bench Rest.

Step 12

Repeat shaping 1-2 more times, until the dough ball forms good surface tension. You should notice the dough ball “remembers” better each time you shape it.

Step 13

During this time, preheat oven to 480*F with Dutch Oven or a High Heat Proof Baking Vessel With Lid inside. (If you don't have one, never fear, check the notes for an alternative.)

Step 14

Place dough on parchment paper, and coat dough ball with a little rice flour and score the loaf however you desire.

Step 15

Place loaf in preheated Dutch oven with lid on.

Step 16

Bake bread 20 minutes at the 480*F covered.

Step 17

Then, decrease oven to 450*F, remove the lid, and continue baking 20-25 more minutes.

Step 18

Check the temperature of the loaf, and bake until the internal temperature of the loaf reaches. 210*F

Step 19

Let the loaf cool completely before slicing into it.