Special milestone and life-changing RECIPE!

Ingredients

• 1 cup Sourdough Starter (Unfed, refrigerated for about 2 weeks; discard the liquid on top before measuring)
• 1 cup Water (Room temperature)
• 3 cups All-Purpose Flour (Can be substituted with bread flour for a chewier crumb)
• 1 tablespoon Salt (Fine sea salt; adjust if using kosher salt (use 1.5× amount))

Instructions

1. Measure Ingredients

   Gather 1 cup unfed starter, 1 cup water, 3 cups flour, and 1 tbsp salt. Discard the liquid on top of the starter and scrape out a clean cup.

   Time: PT10M

2. Combine Starter and Water

   In the mixing bowl, whisk the starter with the water until fully dissolved.

   Time: PT5M

3. Add Flour and Salt

   Stir in the flour and salt until a shaggy, sticky dough forms. If the dough feels too wet, sprinkle a little extra flour; if too dry, add a splash of water.

   Time: PT5M

4. Autolyse / Rest

   Cover the bowl with plastic wrap or a damp towel and let the dough rest for 20 minutes. This allows the flour to hydrate.

   Time: PT20M

5. Stretch and Fold

   Perform one stretch‑and‑fold: pull a portion of the dough up and fold it over the rest. Rotate the bowl and repeat 4 times.

   Time: PT5M

6. Bulk Fermentation

   Cover the bowl and let the dough sit at room temperature (around 70°F/21°C) for 6 hours. No need to fold again unless you notice the dough isn’t rising.

   Time: PT6H

7. Cold Retardation

   After the bulk rise, gently shape the dough into a round, place it back in the bowl, cover, and refrigerate overnight (about 12 hours).

   Time: PT12H

8. Preheat Oven and Dutch Oven

   Place the Dutch oven (with lid) in the oven and preheat to 500°F (260°C). Allow at least 20 minutes for the pot to become scorching hot.

   Time: PT20M

   Temperature: 500°F

9. Score and Bake Covered

   Turn the chilled dough onto a parchment sheet, score the top with a razor blade, and carefully place it into the hot Dutch oven. Cover and bake for 20 minutes at 500°F.

   Time: PT20M

   Temperature: 500°F

10. Bake Uncovered

    Remove the lid, reduce the oven temperature to 475°F (246°C), and bake for an additional 18 minutes until the crust is deep golden and crisp.

    Time: PT18M

    Temperature: 475°F

11. Cool

    Transfer the loaf to a cooling rack and let it rest for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

40 g

Fat

1 g

Fiber

2 g