(no banneton, stand mixer, easy transfer to hot dutch oven)

ingredients

• 100g fed & active sourdough starter

• 350g water

• 500g AP flour

• 10g kosher salt

steps

1. Feed sourdough starter in the morning. Let it sit on the counter until it’s about double and bubbly.

2. Add 100g fed & active starter to stand mixer bowl. Add 350g water. Mix gently for a few seconds until starter is dispersed and cloudy. 

3. Use dough hook attachment. Add flour & salt to mixing bowl. Turn mixer to stir/low and let knead for 5 minutes.

4. Let dough rest in bowl for 5 minutes.

5. Knead dough again for 5 minutes. Dough should be elastic but no longer stuck to the bowl (all of it should be forming a ball on the hook).

6. Remove bowl from stand mixer, cover in plastic wrap. Every 30 minutes to 1 hour for 4 hours, do a stretch & fold. Dough should be ~double by the end of this.

7. Line a medium bowl with parchment paper.

8. Remove dough from bowl onto countertop or silicone mat surface.

9. Using a bench scraper to help, turn the sides of the dough into its center to form a round shape. Using tension and a gentle rotating motion, shape into a smooth ball.

10. Use the bench scraper to scoop the ball into the bowl with parchment paper. Cover with a damp kitchen towel or plastic wrap. Set in fridge overnight.

11. The next morning, take dough out of fridge. Place dutch oven without the lid in oven and preheat to 500F.

12. Using a sharp knife or scoring tool, score the dough from one side to the other ~ 1/4 to 1/2 inch deep.

13. Lifting using the parchment paper, drop the paper + dough into the preheated dutch oven. Cover with dutch oven lid. Lower oven temp to 450F and bake for 15 min.

14. Remove dutch oven lid. Reduce oven to 400F and bake for 25 min.

15. Let cool for ~1 hour before slicing.