Sourdough Recipe/Method for Crusty Artisan Loaf

Instructions

1. 1

   1:00 p.m. - Take 1 cup starter out of your jar and feed it. Leave on the counter.

2. 2

   5:00 p.m. - Divide your starter into two bowls, one cup in each. This is your 1 cup of active start needed for a recipe.

3. 3

   Add in the rest of the ingredients for 1 recipe to each bowl and combine.

4. 4

   Cover bowls and let rest 30 minutes to 1 hour on the counter.

5. 5

   6:00 - Do your first set of folds. Uncover and pull around the perimeter of your doughs to the center to fold and stretch your dough, about 8 pulls. Cover.

6. 6

   Over the next 5 hours aim to fit in 3-5 folds.

7. 7

   7:00 - Do another set of pulls. Cover.

8. 8

   8:00 - Do another set of pulls. Cover (transfer to the fridge after your third pull if you have time, fit in a few more pulls).

9. 9

   If you would like to add mix ins (raisins, nuts, cheeses, spices), now is the time. Sprinkle them in. They will be dispersed through the dough on future folds.

10. 10

    9:00 - Do another set of pulls.

11. 11

    Place dough on parchment paper, pat/tuck/drag edges into a circular shape and place dough back inside of the dirty bowl using the parchment paper to lift it. Cover.

12. 12

    Move both bowls to the fridge overnight.

13. 13

    Morning (6-8 a.m.) - Take both bowls out of the fridge. Let them sit on the counter for 1-2 hours.

14. 14

    Gently flour the tops of the loaves. Score with kitchen scissors or bread lame.

15. 15

    Transfer bread to cast iron pan or baking pan with lid using the parchment. Place lid on and put in the oven. Bake at 450°F.

16. 16

    If putting directly into a cold oven, bake 45-50 min and then remove the lid. Bake 5 min further to brown.

17. 17

    If oven is preheated, bake 35-40 min. Remove the lid. Bake 5-10 min more to brown.

18. 18

    Transfer to a wire cooling rack and let cool at least 30 min before slicing.