Overview
A reliable white sourdough that fits a slow, overnight rhythm. Adjust hydration and folds as you dial it in.
Ingredients
- Starter (active)
- Strong white bread flour
- Water
- Salt
Steps
- Mix starter, water, and flour until shaggy.
- Rest 30 to 45 minutes, then add salt and mix to combine.
- Fold every 30 minutes for 2 to 3 hours.
- Shape, then cold-proof overnight.
- Bake in a preheated Dutch oven or cloche until deep golden.
Notes
- Track hydration and bake time here as you refine the loaf.