Sourdough Bread

This makes two loaves.

The Night Before

• 100g starter
• 200g water at 80 degrees (c?) warm water
• mix and stir
• 200 g flour (bread flour)
• mix and stir, cover with towel

Next Morning

What you mixed together is called the “leaven”

Add to it:

• 460 g water at 80 degrees
• mix and stir
• 800 grams flour
• 20 grams sea salt (less, dependent on taste?) (15g each batch)
• mix and let stand for 30/45 minutes, cover with towel

Prepare counter top by light flour sprinkle and pour dough on counter. Mix and tumble for 5 minutes. Put it back in container and let sit for 3 to 4 hours, cover with towel

Prepare counter again, work for a couple minutes. Separate dough into 2 balls. Work each for a minute and place in proofing basket. Cover each and let set for another 3-4 hours. Or put one in the fridge for next day.

Pre-heat oven to 500F with dutch oven. Remove dutch oven and place dough in it. Take sharpknife and score bread to your liking. Bake 15 minutes, then take lid off and bake for another 10-15 minutes.

Feed starter the night before and place back in fridge, after you make leaven. (50% water + 50% flour)