Basic Sourdough
900g loaves
Prep time: 8-12 hours

This is the process and recipe I've arrived at piecing together videos and blog
posts from The Pantry Mama, Claire Saffitz, and Matthew James Duffy. I live in
year-round high humidity, so this recipe is 70% hydration and my baking timeline
varies based on volume. Each loaf is about 900g of dough, which fits nicely in a
9.6-inch oval banneton that comes out in a short, chubby batard in my circular
Dutch oven.

|                   | 1x      | 2x    |
| ----------------- | ------- | ----- |
| white bread flour | 450g    | 900g  |
| water 1 (70%)     | 315g    | 630g  |
| levain (22%)      | 100g    | 200g  |
| salt (2.2%)       | 10g     | 20g   |
| water 2 (2-5%)    | <10g    | <20g  | 

Equipment:

* mixing bowl with tall sides
* kitchen scale
* bench flour for shaping; I use tapioca starch
* parchment paper or a silicone bread sling
* sharp razor
* Dutch oven

Timeline for two loaves

11:00 - Feed levain. I eyeball this severely. I dissolve about 1tbsp of
fridge-cold starter in 100ml water and add and mix all-purupose flour until it
looks right.

7:00 - Mix flour and water 1 for autolyse.

7:30 - Mix in starter, then salt. Hold back water 2 if possible.

8:00 - Coil fold 1.

8:30 - Coil fold 2.

9:30 - Coil fold 3.

10:30 - Coil fold 4, or laminate inclusions. Let rest in bowl.

11:00 - Divide and pre-shape.

11:30 - Shape and place in floured bannetons.

~13:00 - Move to fridge for cold ferment.

22:00 - Earliest I tend to bake. I preheat to 500F with my Dutch oven inside,
but my second therometer says it barely reaches 470F. Bake for 25 minutes with
lid on and 20 with lid off, watching for crust color.

For one loaf, I find 100g of starter fallen in the morning, so I try to feed
it as I wake up and have my dough mixed by noon.