Sourdough Bread-75% Hydration

Measure and blend flour. Add water (I shoot for 95 degree water but you can adjust). Add a little water to starter to thin

Mix roughly and let sit for 30-60 minutes (autolyse)

Add starter and salt and thoroughly mix by hand

Fold and stretch a few times during the first hour (don’t skip this step because it creates a stronger gluten and a better crumb)

Shape and rest over night. Cover bowl with wet dish towel (12-14 hours)

Shape and proof for about an hour. Seam side up

Preheat oven to 475-500 degrees with Dutch oven(s) preheating

Place on parchment seam side down and score

Cook in Dutch oven for 30 minutes with lid on

Remove lid and continue cooking for 15-20 minutes

Remove from Dutch oven and cool on rack for 1 hour before slicing—the hardest part…