INGREDIENTS

• 284g active (fed) sourdough starter
• 496g warm water
• 750g unbleached bread flour
• 24g salt
• 2 ½ teaspoons diastatic malt powder (optional)

INSTRUCTIONS

1. In a large bowl, mix warm water with sourdough starter with a dough whisk until combined.
2. Add flour, salt, and diastatic malt powder and mix with dough whisk until dough forms and all the shaggy bits are incorporated.
3. Cover the bowl and rest in warm place for 1 hour.
4. Stretch and fold dough, rotating the bowl a quarter turn with each fold until you have done four folds. Cover and let dough rest for another hour.
5. Repeat stretch and folds every hour for 1 more set of stretch and folds and rest for another hour.
6. Complete one final stretch and fold, then cover the bowl refridgerate dough for 8 hours or up to 48 hours.
7. When you are ready to bake bread, lightly flour your working surface and turn dough onto surface. Divide dough into 2 equal parts, spliting with a bench scraper. Let rest on floured surface for 15 minutes.
8. Stretch each dough ball out into a rectangle shape, pressing out all air bubbles. Fold in both sides of the rectangle, so that one side meets the other in the middle, and roll dough tightly to create an oval.
9. Fold the ends of the oval under with fingers or a bench scraper.
10. Lightly grease 2 loaf pans and place the dough into pans seam-side down.
11. Cover the loaf pans either using a kitchen towel or a shower cap. During the proofing period, the dough will expand and become puffy in the loaf pans, this process takes about 2-3 hours.
12. Preheat oven to 450º for at least 1 hour.
13. Place loaf pans in the oven and bake bread for about 35 minutes or until top is golden brown.
14. Remove bread from oven and let cool for about 20 minutes.
15. Turn bread out of loaf pans and tranfer to a cooling rack to completely cool before slicing.