Nick’s Sourdough

9:00a

Autolyse

NOTES

Aim for 80° dough

9:45a

Add Starter & Salt

10:15a

Stretch and fold 1

10:45a

Stretch and fold 2

11:15a

Stretch and fold 3

11:45a

Stretch and fold 4

NOTES

Aim for 80° dough

9:55a

Bulk Rise

2:55p

Divide & Pre Shape

3:25p

Pre shape and rest for 30 minutes

3:25p

Final shaping

NOTES

Flour banneton very well. Shape dough, roll in sesame seeds. Next step proof in fridge if want to.

3:30p

Proof

NOTES

Can do this in the fridge over night too. This is good to do.

4:50p

Pre-Heat Oven

NOTES

Be sure to include Dutch oven or steel and bowl

5:20p

Prepare Dough

5:30p

Bake

5:50p

500 °F covered

•

450 °F uncovered 10-20 mins until good color

Ingredients

500g

Flour

375g

Water

75g

Starter

10g

Salt

Yield

Time

9h 10m