No Stretch & Fold, No Banneton, Lazy AF Sourdough Method

Ingredients

• 100 g Sourdough Starter (Unfed for up to 2 weeks, kept in the refrigerator)
• 500 g Bread Flour (High‑protein flour for strong gluten development)
• 350 g Water (Room temperature)
• 10 g Salt (Fine sea salt)
• 4 pieces Ice Cubes (Creates steam in the Dutch oven)

Instructions

1. Mix Ingredients

   In the stand mixer bowl, combine the sourdough starter, bread flour, water, and salt. Mix on low speed for about 5 minutes until a shaggy dough forms.

   Time: PT5M

2. First Proof (Bulk Fermentation)

   Cover the bowl and let the dough rest at room temperature on the counter for about 8 hours, or until it has roughly doubled in size.

   Time: PT8H

3. Stretch, Fold, and Shape

   Turn the dough onto a lightly floured surface. Gently stretch it as thinly as possible, perform one or two book folds, then shape the dough into a round bowl shape.

   Time: PT10M

4. Second Proof

   Place the shaped dough into a container lined with parchment paper. Cover and let rest for about 2 hours.

   Time: PT2H

5. Preheat Oven and Dutch Oven

   About 30 minutes before baking, preheat the oven to 475°F (245°C) with the Dutch oven inside.

   Time: PT30M

   Temperature: 475°F

6. Score and Bake

   Carefully turn the dough onto a piece of parchment, score the top with a razor blade, and place it into the hot Dutch oven. Add a few ice cubes to the bottom, cover, and bake for 20 minutes. Then remove the lid and bake uncovered for an additional 10 minutes until the crust is deep golden.

   Time: PT30M

   Temperature: 475°F

7. Cool

   Remove the loaf from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.

   Time: PT1H

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

38 g

Fat

1 g

Fiber

2 g