NIGHT BEFORE:

1. Refresh your starter that has been stored in the refrigerator. Leave just 25g of your starter in the jar, add starter refresh ingredients, stir with a spatula to combine. Set jar to ferment overnight (8-10 hours @78°F/25°C)

DAY ONE & SAMPLE SCHEDULE:

1. 8am: Start Leaven (ferment 5 hours @78°F/25°C)
2. 10am: Autolyse dough; mix dough flour & water until all flour is hydrated. Cover & proof alongside the leaven.
3. 1:00pm: Mix autolysed dough with Leaven until well combined, for about 5 minutes
4. 1:25pm: Add salt and mix for 5 minutes using Rubaud method
5. 1:30pm: Begin Bulk Ferment (@78°F/25°C)
6. 2:00pm: Coil Fold #1
7. 2:30pm: Coil Fold #2
8. 3:00pm: Coil Fold #3
9. 3:30pm: Coil Fold #4
10. 4:30pm: Coil Fold #5
11. Let dough rest without folding for the remainder of bulk fermentation
12. 6:00pm: lightly dust surface, split dough, pre-shape loaves & let rest uncovered
13. 6:20pm: shape dough in desired form: boule, batard, etc. and place in well floured bannetons. Cover each banneton with a damp kitchen towel or place in a reusable plastic bag.
14. Place covered bannetons in 37°F refrigerator to retard overnight (12-16 hours)

DAY TWO:

1. Preheat oven to 500°F with a baking stone or steel on the bottom rack & covered dutch oven set on the middle rack for 1 hour
2. Turn one of your loaves out of its form onto a piece of parchment that is cut to fit your dutch oven
3. Gently rub the top of the loaf with some bread flour, slash loaf & score with desired design
4. Gently place loaf in preheated dutch oven, cover & bake for 18 min
5. Remove dutch oven from oven, uncover and lift bread from the dutch oven by the parchment paper & place bread on a baking sheet
6. Turn down the oven to 400°F & bake bread for another 22 minutes (*interior temp should register @210°F)
7. Allow loaf to cool at room temp. on a cooling rack

BAKING THE SECOND LOAF:

1. When you remove the first loaf to finish its last 22 minutes of baking, return the covered dutch oven back to the oven to stay hot
2. When first loaf is done baking re-heat oven to 500F and heat the covered dutch oven for 30 minutes at 500°F before baking the second loaf as per instructions above

EATING & STORAGE:

1. Sourdough loaves keep best stored at room temperature in a bread bag or box if you are going to eat the entire loaf within the first day. Leftover sourdough is best when toasted. To preserve the freshness of your leftover sourdough, slice and freeze any leftovers.