(with timestamps)

ingredients

• 100-150g active sourdough starter, fed the night before

• 350g water

• 480g flour (I used all-purpose but bread flour probably would work better)

• 1 tbsp kosher salt

• 1 tbsp gochujang (increase if you want a stronger flavor since this turned out pretty mild)

steps

1. The night before - feed your starter as usual and leave it on the countertop.

2. 8am - add your starter, water, gochujang, and salt into a large mixing bowl. Mix well until starter and gochujang paste are well dispersed and combined. Add in flour and mix with spatula until shaggy. Then use your hands to knead. Once a wet sticky dough is formed, cover with plastic wrap and let it rest for 45-60 minutes.

3. 9am - uncover the bowl and using a wet hand, grab one side of the dough and gently pull it (let it stretch without tearing), then fold it across the dough, rotate the bowl 90 degrees, and repeat 4 times. Cover and let rest for 30 minutes.

4. 9:30am, 10am, 10:30am - repeat step 3.

5. 11am - perform one last round of stretch and folds, and cover to let bulk ferment for 2 hours in a warm area.

6. 1pm - dough should've doubled by now. It should have a smooth surface with visible bubbles. If the dough is domed in the bowl it is ready to work with, if flat it may need more time in the bulk ferment. Crumple a piece of parchment paper and line a medium mixing bowl with it. Shape the dough - turn it out onto a lightly floured or nonstick surface. Fold the edges into the middle and alternate sides as if lacing the dough together. Then starting from the top, fold the dough into thirds like a letter, but pull the bottom all the way over and around to tuck it underneath. Tuck in the sides and use tension to pull in a circular motion to form a round ball. Use a bench scraper to lift and place into the mixing bowl with parchment paper seam-side down. Cover and proof for 2 hours.

7. 3pm - preheat the oven with the dutch oven inside to 500F. Move your mixing bowl with the dough into the freezer during preheat. Once the oven is preheated, turn the oven temperature down to 450F. Get the dough from the freezer. Score the loaf ~1/4" deep. Carefully, grabbing the parchment paper, lift the dough and place it into the hot dutch oven with the cover on. Bake for 25 minutes.

8. 3:30pm - Remove the cover, turn the oven temperature down to 425F. Bake for another 20-25 minutes.

9. 3:50pm - Let cool for 20 minutes before slicing. Enjoy!