Sourdough Bread Recipe Ingredients: • 250g active sourdough starter • 725g warm filtered water • 1000g unbleached bread flour • 25g sea salt Prepare Dough: 1. In a large mixing bowl, place the sourdough starter. 2. Add warm filtered water and mix until dissolved. 3. Add flour and salt. Mix by hand until no dry flour remains. Stretch and Folds: 4. Cover and let the dough rest for 1 hour. 5. Perform four rounds of stretch and folds, every 30 minutes. Bulk Fermentation: 6. Cover and let the dough ferment until it increases by 50%-75% in size (about 2 hours, but may take longer). Shaping: 7. Lightly flour the counter and divide the dough in half. 8. Shape each half into a rectangle, fold the sides to the center, then roll into a ball. Let rest for 20 minutes. 9. Repeat shaping, then place seam-side up in a floured banneton. Proofing: 10. Cover and cold-proof in the refrigerator for 2 to 48 hours. Baking: 11. Preheat oven to 500°F (260°C) with a Dutch oven inside. 12. Flip dough onto parchment paper and score. 13. Transfer to the preheated Dutch oven. Quickly spray water inside to create steam, then cover with the lid. 14. Bake covered at 500°F (260°C) for 35 minutes, then uncover and bake at 425°F (220°C) for 10 minutes. 15. Cool for at least 1 hour before slicing. LTKFamily LTKHome LTKStyleTip