Sourdough

1000g flour (my preference is 400g hard white, 400g hard red, 200g einkorn)

700g water (625/75)

25g salt

150g starter

Instructions: (the times listed below are just suggestions and what I have found to work for our lives and schedule)

1. Around 9-10pm:

feed starter
mix, by hand or with a mixer, 1000g flour and 625g water; cover and leave on the counter overnight

2. First thing in the morning: add 75g water, 25g salt, and 150g starter to the dough mixture. Mix by hand or in a mixer. In my mixer it takes about 6 minutes or so until windowpane.

3. Cover the dough and let it rest for 15 minutes.

4. Do a set of stretch and folds; let the dough rest for 30 minutes.

5. Do another round of stretch and folds. ****This dough is very forgiving. I've completely forgotten to do stretch and folds after getting it to windowpane in the mixer and it has turned out great. I've also done more stretch and folds and it's turned out great.

6. Put it in an oiled container, cover and leave it on the counter to rise 50-60%. ***This is also completely flexible. If it is rising too slow and I don't want to stay up late to bake I don't wait for it to rise until 60%.

7. Once it has reached 50-60% or around 6pm, shape the loaf and let it rest on the counter covered for 15-30 minutes. While it is resting, flour a banneton.

8. Shape the loaf and put it in the banneton, seem side up. Cover and place in the fridge for 2 or more hours. **I've done less than 2 hours and it has also turned out good. I have tried leaving it in the fridge overnight and that turned out too sour for me.

9. Preheat your oven to 450 degrees. If you are using a dutch oven or cast iron pan with a lid, preheat this for 1 hour before baking. If you are using a regular bread pan (steel, aluminum, or glass), no preheating is necessary.

10.