SIMPLE SOURDOUGH
STEP 1
DISSOLVE SALT IN WATER. ADD SOURDOUGH STARTER.
MIX STARTER IN WATER. ADD FLOUR.
STEP 2
MIX TO COMBINE. COVER AND LET REST 30 MINUTES.
STEP 3
STEP 4
STRETCH & FOLD DOUGH. COVER & LET REST 30 MINUTES.
STEP 5
STRETCH & FOLD SECOND TIME. COVER & LET REST 30 MINUTES.
STEP 6
STRETCH & FOLD THIRD TIME. COVER & LET REST 30 MINUTES.
STRETCH & FOLD FINAL TIME.
STEP 7
COVER & LET RISE 5-12 HOURS.
STEP 8
WHEN DOUGH HAS ALMOST DOUBLED, TRANSFER TO BOARD.
STEP 9
STEP 10
USE BENCH SCRAPER TO SHAPE INTO BALL. REST 20-40 MINUTES.
SHAPE DOUGH INTO A BATARD.
STEP 11
TRANSFER TO BANNETON LINED WITH TOWEL.
STEP 12
COVER. TRANSFER TO FRIDGE FOR 18-24 HOURS.
STEP 13
STEP 14
TURN OUT DOUGH ONTO PARCHMENT PAPER.
SCORE DOUGH. TRANSFER TO DUTCH OVEN & BAKE COVERED.
STEP 15
AFTER 30 MINUTES, BAKE UNCOVERED FOR 15 MINUTES.
STEP 16
COOL ONE HOUR BEFORE SLICING.
STEP 17
SIMPLE & DELICIOUS!
ENJOY!