< Artisan sourdough

Yield: 1 large loaf

Time: 2 days

Ingredients

Day 1

8:30 autolyse (mix flours and water). allow mixture to rest, covered, at 26°C for 1 hour, or as long as 2 hours.
9:30 add mature sourdough starter, mix thoroughly. cover and rest at 26°C for 30 minutes.
10:00 add salt and mix thoroughly. cover and rest at 26°C for 15 minutes.
10:00 - 11:15 stretch and folds 1, 2, 3 (every 15 minutes). cover and rest at 26°C between each set.
11:15 - 12:30 stretch and folds 4, 5, 6 (every 30 minutes). cover and rest at 26°C between each set.
12:30 - 15:15 allow dough to rest, covered, at 26°C for the rest of the bulk fermentation period. this period will range from 1.5 – 2 hours (or much longer), depending on ambient temperature, starter strength, and flour variety. End bulk fermentation when the dough is just under double in size.
15:15 pre-shape. leave uncovered at room temperature for 20 minutes.
15:35 final shape. transfer to rice floured banneton basket, cover with a plastic bag, and seal. allow to rest at room temperature for 10 minutes before transferring to the fridge.
15:45 retard dough (final proof) in refrigerator at 3°C for 16-17 hours.

Day 2

6:45 preheat Challenger Pan, Dutch Oven, or combo cooker in 260°C oven for at least 1 hour.
7:45 remove dough from the fridge, transfer to preheated pan, score, and bake at 260°C with the lid on for 25 minutes.
8:10 remove pan lid, reduce oven temperature to 245°C and bake uncovered for about 20 minutes or until deeply caramelized. allow loaf to cool completely – this will take several hours – before slicing and serving.