Bailey's Sourdough

Prep Method 22

1. 1.Mix water and starter, whisk.
2. 2.Add bread flour and salt.
3. 3.Mix into shaggy dough.
4. 4.Cover dough with damp towel and sit for 30 min.
5. 5.Fold dough and rest for 30 min.
6. 6.Repeat previous step 3 more times.
7. 7.Place dough in straight sided vessel and allow to double in size, 8-10 hr.
8. 8.After dough doubles in size, shape the dough.
9. 9.Pull dough into rectangle, fold over both vertical sides and roll dough up from bottom to top.
10. 10.Work the dough into a ball, adding tension as you move the dough back and forth.
11. 11.Allow dough to rest for 30 min.
12. 12.Work the dough one more time into a ball with a smooth top.
13. 13.Line banneton with cloth and sprinkle with corn meal, flour, and rice flour.
14. 14.Place dough in banneton, seam side up.
15. 15.Place banneton in plastic grocery bag and place in refrigerator for 1-24 hr.
16. 16.Set oven to 550 °F and preheat dutch oven.
17. 17.Once oven is preheated, take out dough, place on strip of parchment, and mark with ×.
18. 18.Put dough in preheated dutch oven, reduce oven temp to 450 °F, and bake dough in dutch oven for 30 min.
19. 19.After 30 min, take bread out of dutch oven, place on rack of oven, and reduce temp to 425 °F.
20. 20.Bake for additional 10-15 min.
21. 21.Take bread out of oven and place on cooling rack.
22. 22.Do not cut until fully cooled / room temp.