Amy's Super Simple Sourdough

The Evening Before:

1. Using a spatula, mix together; your starter (however much you're maintaining), 200g water, and 200g all-purpose flour in a large bowl.
2. Cover loosely and let it rest overnight at room temperature (12 hours).

Day 1:

• Morning:
  1. IMPORTANT: Save 30g of starter from your large mixing bowl for future use (store in a jar with a loose-fitting lid)
  2. In the bowl, combine 700g water, 20g salt, and any discard you have (this is a great way to use your discard, it just makes your loaves a little bigger:).
  3. Add 1000g bread flour and mix it all together well. Let it rest in a warm spot (75-80°F).
  4. Do 4 coil folds (or your preferred folding method) every 15 minutes.
  5. Cover with a damp cloth and let it sit on the counter until evening.

• Evening:
  1. Flour your hands and bench scraper.
  2. Shape your dough
  3. Turn the dough over, placing the bottom seam at the top.
  4. Carefully place the dough into a banneton (you can stitch it if you like).
  5. Cover with a loose-fitting lid and place in the fridge for an overnight cold proof.

Day 2:

1. Remove the dough from the fridge and carefully turn it out onto parchment paper.
2. Score the dough about ¼”-½” deep at a 30-45 degree angle.
3. Preheat your oven to 500°F. Place the dough into a preheated baking vessel (like a Dutch oven) with the lid on.
4. Bake at 500°F for 20 minutes, then remove the lid and lower the oven to 450°F.
5. Bake for another 20 minutes, checking that the internal temperature reaches 205-210°F (96-99°C).
6. Let the bread cool for 1-2 hours before slicing. 

Enjoy!-Amy 

Questions?