Sourdough Bread With The Crispiest Crust

The sourdough bread baking process can be boiled down into 7 Steps:

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

Step 3 – FOLDING DURING BULK FERMENTATION

• For this particular recipe, our room temp (70F) fermentation will be 6hrs long
• during this time window, fold your dough until it starts to resist, and
• then let it rest until you see it start to lose its shape,
• then fold your dough again until it starts to resist,
• then let it rest until you see it start to lose its shape,
• Repeat this until room temp proofing is over (again, 6hrs for this particular recipe)
• you will prob be able to do 4-6 sets of folding sessions during this time window

Step 4 – SHAPING:

• After 8hrs, your sourdough dough should’ve risen 1.5x its size and should hold its shape after folding.
• Shape your sourdough dough and then place into your proofing basket

Step 5 – COLD PROOFING:

• Cover your dough and cold proof your dough in your fridge at 36F for min 8hrs, max 20hrs

Step 6 – SCORING:

• When your oven is done preheating at 485-500F,
• take our your dough out from the fridge,
• flip it onto parchment paper and score it

Step 7 – BAKING:

• Immediately bake in a Dutch Oven with the lid on for 20 min at 485-500F;
• then lower the temp to 450F and bake with the Dutch Oven lid off
• wait 1-2hrs before cutting into it
• enjoy!