Sourdough Process

Leaven (80-85°F)

1. Combine 25g water + 25g flour + 15g starter
2. Cover and rest x 4-6 hours (until doubled)

Autolyse (80-85°F)

1. Add all but 50g of the water (set water aside for step 3)
2. Add leaven
3. Add all flours
4. Combine until no dry bits remain
5. Cover and rest for at least 30 minutes and up to 4 hours

Bulk Proof (76-78°F)

1. Dissolve salt in the 50g of water
2. Mix salt water into dough
3. Stretch and fold the dough every 30 minutes
   • Total of 3 hours and 5-6 stretch and folds
   • The dough should have increased 20-30% in volume

Final Proof

1. Shape dough into boule or batard (if you doubled the recipe, divide the dough in half and shape into 2 loaves at this point)
2. Transfer the dough into floured baskets
3. Cover dough and store in refrigerator overnight for 12-16 hours (or room temperature for 3-5 hours)

Bake

1. Preheat dutch oven 500°F x 30 min – 1 hour
2. Score dough on parchment
3. Transfer to dutch oven
   • 500°F x 20 min
   • 450°F x 10 min
   • 450°F x 12-15 min with lid removed