ingredients
[{"amount":600,"unit":"g","name":"bread flour"},{"amount":349.2,"unit":"g","name":"water"},{"amount":120,"unit":"g","name":"active sourdough starter"},{"amount":13.2,"unit":"g","name":"salt"},{"amount":6,"unit":"g","name":"malt"}]
steps
[{"text":"Mix 600g flour, 349.2g water, 120g starter, 13.2g salt, 6g malt until no dry bits remain (same base as the Large Loaf preset -- 62% hydration, 20% starter, 2% salt, 1% malt)."},{"text":"Autolyse 30-45min covered."},{"text":"Stretch & fold every 30-60min through bulk -- 3-4 folds total is typical."},{"text":"Bulk ferment until puffed and jiggly, not just risen -- judge by feel, not the clock (6-10hrs at 5,500ft)."},{"text":"Shape to fit your Dutch oven, seam-side up in a floured banneton."},{"text":"COLD RETARD 48 HOURS OR MORE in the refrigerator -- this is the key change from the standard overnight retard. Extending the retard well past the usual ~12-13hrs is the single biggest lever for a more sour, tangier loaf (extended cold time lets acetic-acid-producing bacteria keep working long after yeast activity slows)."},{"text":"Bake per DoughCalc bake plan for Large loaf (475F -> 450F, lid on ~19-27min + lid off ~19-32min, Dutch oven -- go by internal temp 205-210F, not the clock)."}]