Simple Sourdough Bread

Group 1

150g sourdough starter, 8-18 hours post feeding

235g water

60g flour

0.5g (1/4 teaspoon) diastatic malt 

Group 2

300g flour (no more than 20% rye or other low gluten) 

9g salt

1. In a medium mixing bowl, mix group 1
2. Add group2 and mix with the help of a bowl scraper. Cover with plastic wrap and allow dough to "autolyze" 30 minutes.
3. Scrape dough onto the table and perform a four edge stretch and fold. Cover with the be allow to rest for 15-30 minutes.
4. Perform a second stretch and fold. The dough should be a bit smoother at this point. Cove dough and let rest 15-30 minutes.
5. Stretch out dough and sprinkle with any inclusion (nuts, seeds, fruits), if using. Perform a stretch and fold. Cover and let rest 15-30 minutes.
6. Perform one more stretch and fold (4 stretch and fold at this point). Turn dough over. Dough should be a bit bubbly and springy. If not, cover dough for 20 minutes and perform 1 more stretch and fold.
7. Pre-shaping: Using your hands in a cupping motion, tuck the bottom edges of the dough under itself until the top is smooth. Cover dough over and let rest for 5 minutes.
8. Give the dough a final shaping, let rest 5 minutes and place in a flour dusted 8" or 9" banneton mold. Cover lightly with plastic wrap or large plastic bag and allow dough to rise until it has visibly expanded
9. Refrigerate 12-36 hours to continue proofing and develop flavor.
10. Preheat dutch oven to 500 F
11. Bake at 475 F in the heated dutch oven for 20 min with lid on
12. Remove lid and bake at 450 F for another 25 min