Sourdough Bread in Michigan

Feed your sourdough starter with equal parts warm water and flour. The amount varies depending on the size of your starter.

Wait for the starter to approximately double in size. This may take some time, so be patient. You can move the starter to a warmer place to speed up the process.

Once your starter is active, mix it with warm water and salt.

Whisk together until combined.

Add the bread flour and mix until the dough is shaggy.

Cover the bowl with a cloth and let it sit for 30 minutes.

Perform 3 sets of stretch and folds about 30 minutes apart. It's okay if the intervals are not exactly 30 minutes.

After finishing the stretch and folds, let the dough proof until it doubles in size.

You can place it in the oven with the light on and check periodically until ready.

Once the dough has doubled in size, shape it into a ball and let it sit on the counter for 30 minutes.

Shape it into a ball again and place it upside down into a lined banneton.

Pinch the dough together at the top to help it hold its shape, although this step is optional. Put into fridge for 1 hour.

Preheat the oven to 450 degrees and place the Dutch oven inside to heat up.

Remove the dough from the fridge and place it onto a large piece of parchment paper, flipping it upside down (so the side that was face down in the banneton is now right side up)

Apply a bit of flour to the top of the loaf and score it.

Once the oven is heated, remove the Dutch oven and place the dough inside using the parchment paper.

Cut off any excess parchment paper that extends beyond the sides of the Dutch oven.

Place in oveb. Bake covered for 25 minutes, then uncover and bake for an additional 20 minutes.

Remove from the oven and let cool before cutting. Enjoy!