Baking A Weekly Loaf of Sourdough

Love this weekly ritual.

My Last Minute Loaf

Ingredients:

• 240 grams water (can adjust if using different flours)

• 100 grams 100% hydration sourdough starter

• 255 grams King Arthur All Purpose flour

• 75 grams Whole Wheat flour

• 7 grams sea salt

Process:

• Mix everything together in a bowl until no dry flour

• Do stretch and folds every 10 minutes for the first hour

• Continue stretch and folds every 30 minutes for another hour

• Let dough ferment at 78F for 2 hours

• Shape, put in a banneton, and pop in the fridge

• Take the loaf out of the fridge and let proof for about an hour in a warm spot

• Preheat oven to 500F for at least 25 minutes with a dutch oven inside.

• Plop the bread into the Dutch oven, lower heat to 470F, and bake for 15 minutes covered.

• Lower heat to 450 and bake uncovered for about 10 minutes or so. Until internal temp is 205F or higher or the loaf sounds hollow when knocking on the bottom.

• Let cool and enjoy!