Shes the Sugar

Ingredients

• 3⅓ cups unbleached bread flour
• 1½ cups filtered, room-temperature water
• ¼ cup active, bubbly sourdough starter*
• 1½ tsp fine sea salt

* I recommend you feed your starter the night before and leave it on the counter (covered). If you didn’t do this or forgot try to feed it a few hours before you start this process at least

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Instructions

1. Mix the Dough

In a large mixing bowl, combine the flour and water. Mix until no dry flour remains.

Cover and let rest for 30 minutes.

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2. Add Starter & Salt

Add the sourdough starter and salt.

Mix using the pinch-and-fold method until everything is fully incorporated.

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3. Bulk Fermentation

Cover with a damp towel and leave at room temperature for 4 -6 hours. Whatever feels right lol

During these 4 hours, perform 1 stretch and fold every hour (4 total).

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4. Shape & Final Rise

Turn the dough onto a lightly floured surface and shape into a tight round loaf.

Place into a lightly floured proofing basket or towel-lined bowl.

Cover with a damp cloth and let rise for 2–3 hours at room temperature.*

*if your bread is fully proofed you can poke it and a small indentation will stay.

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5. Preheat the Oven

About 30 minutes before baking, place your Dutch oven (with the lid on) into the oven.

Preheat to 475°F (245°C).

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6. Bake

Carefully remove the hot Dutch oven.

Place the shaped dough onto a piece of parchment paper, score the top with a sharp blade, and lower the dough into the Dutch oven using the parchment.

Pour 1 tablespoon of water underneath the parchment paper (not on the dough) to create steam.

Cover with the lid and bake:

• 20 minutes covered
• Remove the lid and bake 25 more minutes, until the crust is deep golden brown.

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7. Cool

Transfer the bread to a wire rack and allow it to cool for at least 1 hour before slicing.