Sourdough Bread

INGREDIENTS

1⁄4 cup of your sourdough starter
1 1⁄2 cups of filtered room temperature water 1 tablespoon of kosher salt
2 1⁄2 cups of organic unbleached flour
1 cup of organic whole wheat flour

INSTRUCTIONS

First, mix your starter with water. Then add salt and flours. Incorporate but do not knead.

Cover with plastic wrap and set on top of your fridge for the next 10-12 hours. After the time is up, you should notice a nice growth to your dough.

Now we are going to "fold" the dough instead of knead it. Basically you just take each side and pull it up and over the top of the dough in the bowl. It should be an easy and gently process. I fold for about 2-3 minutes, making sure I still have a nice airy dough.

Now transfer to your proofing basket (make sure to thoroughly flour your basket to avoid sticking dough. Let rest for about 45 minutes to an hour. While that rests, let your oven heat.

Place your clay bread baker in the oven and heat to 500 degrees.

Once oven is hot and bread has risen, score your loaf down the middle with a razor to allow heat release, and place in HOT parchment paper-lined clay baker. Put the lid on and bake at 500 degrees for 30 minutes. Then reduce to 450 degrees, remove lid, and bake for 15 minutes.

Let cool and enjoy!