Ingredients

• 355 g warm water

• 225 g active sourdough starter

• 510 g Organic unbleached All-Purpose Flour

• 3/4 tbsp of sea salt

Dough Instructions

1. Mix together water and active starter

2. Add flour to water+starter mixture

3. Mix together with Danish dough whisk or on low speed of stand mixer with dough hook attachment, until dough looks “shaggy” (if you mixed on stand mixer, transfer dough to glass bowl)

4. Cover bowl with kitchen towel. Let dough sit for 30 min

5. After 30 min, add salt to dough

6. To incorporate, slightly wet your hands and lightly press fingers into dough (should be making indents, but not perforating through dough)

7. After imprinting dough, finish incorporating salt into dough by sweeping from the edges of the bowl into the middle. The salt should firm up your dough. (Tip: keep hands slightly wet to avoid dough sticking to your hands)

8. Cover bowl with kitchen towel. Let dough sit for 30 min

9. After 30 min, perform first set of coil folds. Cover bowl with kitchen towel. Let dough sit for 30 min

10. After 30 min, perform second set of coil folds. Cover bowl with kitchen towel. Let dough sit for 30 min

11. After 30 min, perform third set of coil folds.

12. Cover bowl with kitchen towel and let dough sit until it doubles in size (should take couple hours, depending on temperature of your home). Also do the “Poke Test” (Press your fingertip into the dough to a depth of about 1/4 inch, if the dough slowly springs back, leaving a small indentation then it’s proofed!)

13. Once dough has doubled in size and passes the poke test, shape dough.

14. Once shaped, place dough into a floured banneton basket. Cover with plastic wrap/shower cap/clean trash bag

15. Place banneton basket into fridge overnight for cold fermentation

16. Next day, when you're ready to bake, start by preheating your oven to 435° F with a Dutch oven inside

17. When your oven is done preheating, remove your dough from the fridge and turn it out onto a piece of parchment paper or silicone bread sling

18. Score loaf with dough lame

19. Bake loaf at 435° F with the lid on for 30 minutes

20. After 30 min, remove Dutch oven lid and bake for 10 min uncovered

21. Once baked, remove loaf from Dutch oven and allow it to cool on a wire rack before slicing (minimum 4 hrs)

22. Slice your loaf! We recommend slicing with a manual bread slicer. Click here to shop!

Enjoy!

We would love to see your

delicious creations, tag us!

@promisedgoodsbakery