Artisan Loaf

• servings: Ready.

Ingredients

• 475 g Bread Flour (3 1/2 cups)

• 200 g starter, active and bubbly (1 cup)

• 325 g water (11/3 cups)

• 10 g salt (2 teaspoons)

Directions

1. Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly.

2. Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bwl.

3. Cover with plastic wrap or a lid and allow to rest for 1 hour for the water to hydrate the flour.

Stretch And Fold

1. Grab the edge of the dough and pull up stretching it out as you pull upwards. This may be difficult and you may need to kind of bounce the dough to get it to stretch. Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one round.

2. Thirty minutes later, complete another round of stretch and folds.

Cover and allow the dough to rest another 30 minutes.

3. Complete one last stretch and fold round.

4. Cover with a lid, damp towel, or plastic wrap. Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 6-12 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc. Be careful not to let it over ferment.

SHAPE

1. PLACE THE DOUGH ON A CLEAN WORK SURFACE THAT HAS BEEN LIGHTLY DUSTED WITH FLOUR. FOLD THE DOUGH ONTO ITSELF AND ROLL UP. THEN SHAPE INTO A BALL BY GENTLY SPINNING IT TOWARD YOU.

2. OPTIONAL - LET THE DOUGH SIT OUT FOR 15-20 MINUTES UNCOVERED. THIS PREVENTS THE DOUGH FROM STICKING TO THE TEA TOWEL DURING THE OVERNIGHT RISE.

3. TURN OVER AND SHAPE. I DO THIS BY FOLDING THE TWO SIDES OVER TO MEET IN THE MIDDLE, PINCH TOGETHER AND THEN REPEAT ON THE OTHER TWO SIDES. THIS CREATES SURFACE TENSION WHICH HELPS GIVE IT MORE OVEN SPRING (A GOOD RISE).

4. TRANSFER TO A FLOURED BANNETON OR BOWL WITH A FLOURED TEA TOWEL (TYPICALLY FLOURED WITH RICE FLOUR, THIS IS NOT NECESSARY AND ALL-PURPOSE WILL WORK JUST FINE) SEAM SIDE UP.

5. COVER WITH PLASTIC OR PLACE IN A PLASTIC BAG AND TIE THE ENDS. LET THE DOUGH REST FOR 2-3 HOURS THEN FLIP ON TO DOUGH SLING AND SCORE. TRANSFER TO HEATED DUTCH OVEN AND BAKE see steps 5 and 6

BAKE

1. PREHEAT A DUTCH OVEN TO 450 DEGREES FOR 30 Min

2. REMOVE DOUGH FROM THE FRIDGE RIGHT BEFORE BAKING. PLACE DOUGH ON A PIECE OF PARCHMENT PAPER.

3. DUST WITH FLOUR, IF DESIRED, AND SCORE WITH LAME OR RAZOR BLADE. I LIKE TO DO ONE LARGE SCORE (CALLED AN EXPANSION SCORE) AND THEN A CUTE DESIGN FOR THE OTHER SCORE.

4. CAREFULLY, TRANSFER THE PIECE OF PARCHMENT PAPER WITH THE DOUGH INTO THE HOT DUTCH OVEN.

CAREFUL NOT TO BURN YOUR FINGERS.

5. Bake at 450 with lid on for 20 min then remove lid and bake another 20 minutes until internal temp is 205°

Notes

Feed at 11:00 am

Start making at 6:00pm

Stretch n folds then cover with shower cap repeat 4x over 30min span

Bulk frement over night on counter top (6-7 hours)

Laminate and shape

Put upside down in banneton, stitch, cover with flour sac cloth for 15 min

Follow baking instructions

For mix ins add during lamination

For chocolate loaf separate out enough starter, feed with coffee, cocoa and flour then continue as listed above