Step 1

Place stand mixer bowl on digital scale, set to grams and tare to zero. Measure 275 grams water. (room temperature water if possible). Tare to zero again and measure 100 grams of active sourdough starter. Use your flat or flex edge beater to mix water and starter together.

Step 2

Remove your mixer bowl and place back on digital scale. Tare to zero and add 450 grams bread flour and 10 grams salt. Put bowl back on stand mixer and mix with flat or flex edge beater until combined into a shaggy mass.

Step 3

Set timer for 30 min. to allow dough to rest, relax and absorb the water.

Step 4

Switch from flat/flex edge beater to dough hook. Knead on speed 2 for 10 minutes.

Step 5

Scrape dough out of bowl - either onto counter or in shallow container you plan to bulk ferment in. If dough is very sticky, use dampened hands and scraper.

Step 6

Scrape under the edge of the dough on one side.

Step 7

Use hand and scraper to stretch dough upwards.

Step 8

Fold the stretched part over the dough mound.

Step 9

Repeat the process on all sides of the dough mound. I usually perform 6 stretch and folds.

Step 10

-Allow dough to rest 30 minutes - loosely covered

Step 11

Repeat the same stretch and fold process. (6 more stretch and folds going around the dough mound.

Step 12

If dough is not already in straight sided bulk fermentation container, place it there now. Cover container loosely with lid or a kitchen towel. Find place to bulk ferment that keeps a constant temperature around 72 - 80 degrees F.

Step 13

Find place to bulk ferment that keeps a constant temperature around 72 - 80 degrees F. See notes below for suggestions.

Step 14

Mark the level of the dough in the container with a rubber band, tape etc. So later you can tell when it has doubled in size.

Step 15

Allow to bulk ferment (rise) for 4-8 hours. Time will depend upon warmth of space, dough temperature etc. Mine usually takes 5-6 hours to double in size and get all jiggly & bubbly.

Step 16

You will know your dough has bulk fermented long enough when it is doubled in size, is not too sticky when you touch the top of it, jiggly when gently shaken and full of bubbles.

Step 17

Use scaper to turn dough out onto clean counter. Use dough scraper to scrape under edge of dough to do about 4-6 stretch and folds. Use dough scraper to turn entire dough mound over - seam side down onto counter.

Step 18

Allow to rest 15 minutes.

Step 19

Sprinkle counter with a little bit of bread or AP flour.

Step 20

Use dough scraper to turn dough onto flour seam side down.

Step 21

Use your fingers to gently, very slightly flatten and stretch dough. (about 10" across)

Step 22

Use dough scraper to fold the bottom third of dough over. Press gently to adhere together.

Step 23

Next, use dough scraper to fold in left and right side of dough, pressing gently to adhere. (it's kind of like swaddling a baby.)

Step 24

Now, use dough scraper to fold downwards from the two upper corners, pressing gently to adhere.

Step 25

Now "Stitch" the dough by pulling in and adhering from 2-3 places on each side to make more of a longer, narrower loaf shape.

Step 26

Starting on the far side of the loaf, gently roll dough toward you using thumbs to press/fold dough.

Step 27

Now you need to tuck the left and right sides under the roll. Use your hands to cup under loaf while turning in circle to form ball shape and tighten the loaf.

Step 28

Use both hands to drag loaf across counter surface to further tighten and create surface tension. Rotate loaf and repeat dragging action.

Step 29

Sprinkle cold-proofing basket/container with rice flour. Turn formed loaf, seam side up into basket. Loosely cover with kitchen towelhours.

Step 30

Refrigerate dough in basket for 12-48 hours.

Step 31

Place empty dutch oven (with lid) in oven. A baking sheet on the rack below it. Preheat oven - 1 hour at 475 degrees F.

Step 32

While oven is preheating - cut a round of parchment about 10" in diameter - with "handles" on the side. You will use this to help lower/lift bread out of dutch oven.

Step 33

When oven has preheated for an hour. Remove loaf from refrigerator.

Step 34

Turn out of basket onto parchment, carefully with seam side down.

Step 35

Use lame or kitchen scissors to cut a slit across the loaf. Should be about 1/4 inch deep.

Step 36

Using really good oven gloves/mitts, carefully remove hot dutch oven from oven, close oven door, carefully remove hot lid, lower in cold loaf, return lid and place in oven. (I leave the parchment round in the dutch oven)

Step 37

Lower temperature to 450 degrees F. and bake covered for 20 minutes. Carefully remove lid and continue baking 10 minutes. (still at 450). Then, turn down to 425, insert probe thermometer (if you have one) and bake another 10-15 minutes until nicely browned or thermometer temp. reaches 212 degrees F.

Step 38

Carefully remove dutch oven, and removew loaf to cooling rack. Allow to cool 2-12 hours.