Sour Dough (red fyfe)

Step 1/12

Bring starter to temp of 25° (remove from refrigerator, feed and place inside of your oven, turned OFF, but with the light on 24 hours before use)

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• 500 g water (warm)
• 800 g flour

MORNING: Reserve 50g of warm water for later. Combine the remaining water with the flour and let sit for 1 hour in a warm place.

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• 320 g sourdough starter
• 10 g sea salt

Add salt, reserved water, and levain to your already mixed flour & water and mix thoroughly

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Dough temp should be above 25°. Stretch/fold/knead 3x in 30 min intervals.

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Cover dough and let sit at a warm temp for 2-3 hours

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Lightly flour work surface and dump out dough. Divide the dough into two halves. Lightly flour your other hand and using both a kitchen scraper (optional) and your hand turn each half of dough on the counter while lightly pulling the dough towards you. (forming a round circle). Let the dough rest for 25 minutes, uncovered.

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Shape and transfer to banneton with seam side facing up. Cover with plastic to keep moisture in and seal with an elastic band. Refrigerate overnight.

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Put your Dutch Oven or Pyrex bowl with lid inside oven and begin preheat for 1/2 hour at 450°

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Place on parchment paper and score (cut a pattern)

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Mist lightly with water. Place in hot Dutch oven with the lid on for 20 minutes

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Remove lid and bake for 30 mins uncovered/until internal temperature registers over 208°F.