Sourdough Bread

Feed starter

Wait 5-6 hours

Mix ingredients in bowl (only start of you have 6 hours available)

30 min rest

Stretch & fold 8 times

15 min rest

Stretch & fold 4 times

30 min rest

Stretch 4 times

30 min rest

Stretch 4 times

3.5 hour rest

Flour surface, stretch 4 times to release from bowl

Place on floured surface, seem side up

Stretch 4 times, flip onto non-floured portion of counter

Clean flour off counter using bench scraper

Cup & pull, spin, etc to creat a tight ball

Cover & rest for 30 min

Rice flour proofing basket

Flour on top of dough, make into rectangle

Fold into this, press down Sean, then tuck and roll

Tuck sides in for more tension

Move to proofing basket, seam side up

Pull sides up for more tension

Refrigerate ucovered

8-48 hours later, Dutch oven in 500F oven for 30 minutes

Flip dough onto parchment paper

Brush off excess dough

Into Dutch oven with a few ice cubes

Drop oven to 450F

20 min with lid on

15 min with lid off

Cool for hours before cutting into or freezing