Step 1 – FEED STARTER:

• Feed your sourdough starter and use when it’s at peak –basically when it can no longer rise and it starts to crater a little

Step 2 – MIXING:

• In a bowl, mix ingredients together thoroughly until there are no dry clumps
• Cover

Step 3 – BULK PROOF:

• For this particular recipe, our bulk proof (73F) fermentation will be 10hrs long
• during this time window, do at least 2 coil folding sessions
• this dough is at 90% hydration, so
• we are not expecting the dough to take any shape
• we’re just giving it some dough strengthening

Step 4 – SHAPING:

• After 10hrs, your sourdough dough should’ve risen 1.5-1.75x its size in your bowl
• Grease your 9×9 pan (like a brownie pan) with olive oil, as much as your heart desires
• Pour the dough into your pan
• Drizzle more olive oil on top
• Dimple the oil into the dough with the tips of your fingers
• If you want to add toppings, now’s the time (just dimple them on top of the dough along with the olive oil)

Step 5 – FINAL PROOF

• Cover your dough and final proof (73F) your dough for max 3hrs

Step 6 – BAKING:

• Bake for 25-30 min at 450F;
• enjoy!