better basics sourdough

from her insta stories 

12:30pm

660 grams lukewarm water

160 grams starter

880 grams of bread flour

stir together 

30 minutes under a tea towel

20 grams salt

sprinkle over dough

knead with damp hands to work the salt in

transfer to oiled bowl.  stretch and fold

30 minutes under a tea towel, stretch and fold x6

until 5:00pm

pre shape in a ball with a tight surface

bench rest - 20 min

prep basket and liner

flip upside down, stretch into a rectangle

stretch and stitch and roll onto itself, put in the basket, stitch it together

cover with a towel and put it in the fridge overnight

6:30 the next morning

preheat dutch oven to 450F

flip, flour, score

reduce to 425 F when you put it in.

30 minutes covered, 25 min uncovered

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this loaf is too big for my red dutch oven