Beginner sourdough

Sourdough
9am feed starter
4pm mix bread
- [ ] 800g bread flour
(All purpose is fine but bread flour is ideal. Again, it’s not a big deal and AP flour makes great bread. The use of whole wheat is optional as well but makes the bread really flavorful.)
- [ ] 200g whole wheat flour
- [ ] 15-20g salt your preference on saltiness
- [ ] 650 warm water
- [ ] 150g starter
- [ ] Measure out 650g water
- [ ] Add 150g starter to water
- [ ] Break starter apart we
- [ ] Add all the flour into water/starter mixture
- [ ] Add salt on top of flour
- [ ] Mix for 1-2 minutes
- [ ] Clean hands and bowl and incorporate any residual flour
- [ ] Optional stretch and fold
- [ ] Cover and leave in a warm place
5pm
- [ ] 1 hour later do your first stretch and fold
(these stretch and folds are helpful but even if you skipped all of them you can make flavorful bread. the shape might be a bit more flat but it will still taste good)
6pm
- [ ] 2nd stretch and fold
7pm
- [ ] 3rd stretch and fold
Be more gentle with the dough and do your best to not compress the dough
8pm
- [ ] 4th stretch and fold which you can also scrape the dough onto your table to divide and preshape into round balls
8:30
- [ ] Shape and put into bannetons
8am
- [ ] Preheat Dutch oven to 230c or 450f for 30 minutes
8:30am
- [ ] Bake dough for 30 minutes inside the Dutch oven with the lid on.
-You can use a cast iron pan with a metal bowl as a cover but it is a little hazardous
-You can use a second bread pan inverted on top of the bread tin to act as a lid
-The lids are important and necessary to contain releasing steam which allows the dough to rise and crust to form
9am
- [ ] Remove lid. The escaping steam can burn you so be careful to open the lid away from you or have long oven mitts or sleeves
- [ ] Bake for another 15-20 minutes or until desired crust color. I like a dark golden brown. If your oven bakes inconsistently rotate your loaf after 10 minutes