ingredients
[{"amount":"100g","unit":"(\u00bd cup)","name":"active sourdough starter \u2014 at or just past peak"},{"amount":"375g","unit":"(3 cups)","name":"bread flour or all-purpose flour"},{"amount":"265g","unit":"(1 cup + 2 tbsp)","name":"water, room temperature"},{"amount":"9g","unit":"(1\u00bd tsp)","name":"salt"}]
steps
[{"text":"Combine starter and water in a large bowl. Stir to dissolve starter. Add flour and mix until no dry flour remains \u2014 dough will look shaggy. Cover and rest 30-45 min (autolyse)."},{"text":"Sprinkle salt over dough. Pinch and fold it in until fully incorporated."},{"text":"Every 30 min: wet your hand, grab one side of dough, stretch up and fold over center. Rotate bowl 90\u00b0, repeat 4 times. Cover between sets. Do 4 sets total, roughly 30 min apart."},{"text":"Cover bowl, leave at room temp. At 5,500ft: 6-10 hours until dough has grown 50-75%, feels airy, bubbles on surface and sides. Poke test: springs back slowly = ready. Does not spring back = shape immediately."},{"text":"Flour surface lightly. Turn dough out \u2014 do not punch down. Fold edges into center, flip seam-side down. Cup hands around it and drag toward you to build surface tension \u2014 dome shape."},{"text":"Place shaped dough seam-side UP in a well-floured banneton or bowl lined with floured towel. Cover with towel. Put in fridge overnight (8-12 hours)."},{"text":"Place Dutch oven WITH lid inside cold oven. Preheat to 475F for 45-60 min \u2014 pot must be screaming hot. DO NOT oil the Dutch oven \u2014 dough will not stick to a dry screaming hot pot. Oil would smoke and burn."},{"text":"Pull dough straight from fridge \u2014 do not let it warm up. Place a sheet of parchment paper on the counter. Flip banneton upside down \u2014 dough lands on parchment seam-side down."},{"text":"Score quickly with a sharp knife \u2014 one slash at 45 degrees or an X. Do this on the counter while dough is still cold and on the parchment. Work fast."},{"text":"Lift parchment by both ends like a sling. Lower dough and parchment together into the screaming hot Dutch oven. Let go of parchment \u2014 it stays in the bottom. Replace lid immediately. This keeps your hands away from the heat."},{"text":"Bake with lid ON at 475F for 20 min \u2014 steam trapped inside builds the crust."},{"text":"Remove lid. Reduce to 450F. Bake 20-25 more min until deep golden brown. Darker = thicker crust. Internal temp 205-210F."},{"text":"Remove from Dutch oven. Cool on wire rack minimum 1 hour before cutting \u2014 cutting early makes crumb gummy."}]