Sourdough

Ingredients

100g starter

390g water

12g salt

510g flour

Directions

Mix in order

Dough should be fairly wet and sticky at this stage. Stretch and fold twice every hour or so and let bulk ferment until 75-100% increased in size

Round into shape and cover. Dough should be airy and feel like a foam putty by now.

Cold ferment in fridge at least overnight

Preheat oven and dutch oven to 450F

Dust dough with flour (ideally gf flour) and score top

Line dutch oven with parchment paper when adding loaf

Bake covered for 30 minutes

Uncover and bake for 20 minutes

Notes

Still adjusting fermentation and recipe

I do all fermentation in sealed glass bowl and fold+ shape any time it reaches 75% increase again

Becomes Kat-safe after about a week of fermentation total