Sourdough Bread

You may add 200g grated cheese (50% red leicester, 50% cheddar recommended). Add in during the second set of stretch and folds. (ref)

Next time: if using 50g rye, 50g wheat, stop fermenting around the 1L mark.

Making the Dough (5 mins):

1. Whisk the starter and water together in a large bowl with a fork or spatula.
2. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough.
3. Transfer the dough to a straight-sided vessel, cover with a damp towel, and let rest for 30 minutes. 

Stretch and Fold (2 hours):

1. After 30 minutes, grab a corner of the dough and pull it up and into the center.
2. Repeat until you’ve performed this series of folds 4 to 5 times with the dough.
3. Let dough rest for another 30 minutes and repeat the stretching and folding action.
4. Repeat for a total of 4 sets of stretch and folds, over 2 hours.
   1. Set 1
   2. Set 2
   3. Set 3
   4. Set 4

Bulk Fermentation (8+ hours):

1. Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. 

Shape (5 mins):

1. Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension. 

Rest (30 mins):

1. Let the dough rest seam side up rest for 30 minutes.
2. Meanwhile, line a 20cm bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesn’t burn the way all-purpose flour does).
3. Using a bench scraper or your hands, shape it again as described above.
4. Place the round into your lined bowl, seam side up.

Proof (24 hours):

1. Cover the dough and refrigerate for 1 hour or for as long as 48 hours. 24+ hours is recommended.

Baking (2 hours):

1. Place a Dutch oven in your oven, and preheat your oven to 245°C conventional.
2. Remove the dough from the fridge. Place the parchment over the dough and invert the bowl to release.
3. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice.
4. Use the parchment to carefully transfer the dough into the preheated baking pot and cover with the lid.
5. Bake the dough covered for 30 minutes.
6. Remove the lid, lower the temperature to 210ºC, and continue to bake for 15-18 minutes or until desired brownness.
7. Cool on a wire rack for 1 hour before slicing.