sourdough

day 1

Combine in a bowl, cover with damp towel and leave to autolyse for ~1 hour
Mix in 90g of active starter by pinching it in.
- 20% starter
Add 2tsp (10-12g) of salt with a splash of water to help it mix in. Mix well by folding.
- 2% salt
Cover with damp towel and leave at room temperature for 10 minutes.
Stretch and fold until it passes the window pane test.

Leave at room temperature, covered, and return to stretch it approx. every hour.
Once it has a lot of air, it's ready: 4-8 hours
- It'll be all jiggly and be double the size

Dust surface with rice flour.
Pour out dough and divide if necessary -- carefully to avoid losing air.
Pull the ends into the middle to round it out, gently flip over and tuck in the ends underneath the dough with a scraper.
Let rest under damp towel for 15 min
Flour dust baskets.
Dough should be relaxed and a little flattened.
Flip dough over, pull out ends and bring to center, try to gently elongate and then roll the dough over itself
Lift into basket.
Leave to proof at room temp, covered for 1-2 hours. They're ready when the dough springs back slowly after being poked.
Put in the fridge for 1-48 hours.

Preheat oven with dutch oven inside to 500°F.
Dust the top of the dough and use parchment paper to flip dough out of the basket and onto the counter.
Don't let dough heat to room temp. Cold dough is much easier to handle.
Score with lame.
Lift parchment paper into dutch oven. Bake for 20-25 minutes with lid on.
Remove the lid and return it to the oven for ~10 minutes, remove when the internal temp is 208°F and crust is dark.
Allow to completely cool on a rack for several hours.

Mix flour and water only
- 75% flour
Auto-lyse
- Leave for minimum half an hour with moist towel over it. Ideally leave overnight.
Add starter
- For 500g flour, 100g starter (20% starter)

Knead and stretch until it passes the window pane test
- With really wet dough, knead with fingers in bowl. If the dough is still sticking to bowl, it's not ready
Let sit for 45 min.
Add salt (2%) 10g salt. Dimple it in and reknead it to mix it in. Leave sitting for 45 min. (rm temp)
Laminating step -- stretch dough to strengthen gluten structure.
- If it's tearing, it needs more kneading. Stretch every length of dough and then fold it back on itself.

Leave to rise. Come back to re-stretch and fold dough approximately every hour
If you wont stretch it every hour, cover with damp towel to prevent drying. Stretch by gently grabbing sides and pulling them over the center.
Once dough has risen, carefully take it out of rising bowl with dough scraper, careful to not lose air in dough, reshape and put in proofing bowl.
** always put on a damp surface to prevent sticking.
Dust with rice flour in basket to prevent sticking.

Preheat Dutch oven to 500° for approx. 30 minutes
Take proofing bowl out of bag and invert onto cutting board with parchment paper
You can spray the dough with water mist to give it bubbly crust or do egg wash
Score for aesthetic
Put dough on paper in dutch oven, lid on, still at 500, 20-25 minutes
- Maybe a little less time for smaller loaf
Take lid off and bake for 10-12 until crust looks good
Put pot lid on rack directly below dutch oven to prevent direct heat on bottom, which would blacken bottom before the rest of bread