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First thing in the morning, combine 100 g sourdough starter, 100 g warm water, and 100 g bread flour in a jar. This is called a 1:1:1 feeding ratio. Your starter should be ready (bubbly and hopefully tripled in size) in 4-6 hours.
When your starter has peaked, mix together 190 g warm water and 250 g active starter. Then, add 500 g bread flour and 10 g sea salt. Stir with a Danish dough whisk or use your hands, squeezing and kneading until everything is well combined. This takes 3–5 minutes. Cover and let it rest for 30 minutes.Note: To stay on track with the same-day timeline, we need to keep your dough warm; ideally, around 78°F (25.5°C). I use the Brod & Taylor proofing box, but you can use a warming mat, put the bowl in your oven with the light on, or even put a cup of boiling water in the oven (in a corner) to create a warm, steamy environment.
After 30 minutes, do your first set of stretch and folds. Grab one side of the dough, stretch it up, and fold it over. Turn the bowl a quarter turn and repeat 8-10 more times, or until the dough resists being stretched.Cover and let the dough rest for 30 minutes. Repeat this 3 more times, resting 30 minutes between each set.
After the last stretch and fold, let the dough ferment in a warm place until it looks very bubbly and jiggles like Jello when you shake the bowl. If you can keep the dough around 78°F (25.5°C), this should take 4-5 hours. (The timing begins when you first mix the dough.)
Lightly mist your counter with water (so the dough doesn’t stick). Gently turn the dough out of the bowl. Using a bench scraper (or your hands), shape it into a round ball and let it rest for 30 minutes.
Shape the dough into a batard (log shape) using the caddy clasp method. Place it in a banneton (or other proofing basket). Stitch the seams closed to create surface tension. Cover and let it proof in a warm place. This takes about 1-2 hours at 78°F (25.5°C).
To know when the dough is ready to bake, do the poke test. Gently press a floured finger into the dough about half an inch. If the dough bounces back slowly and leaves a slight indentation, it’s ready!
Preheat your oven to 450°F (230°C). Put a Dutch oven or bread dome inside while it heats up. Place your dough inside, cover it, and bake for 7 minutes. Take it out, score the top, then cover again and bake for 20 more minutes. Remove the lid and bake for another 10 minutes, until golden brown. The internal temperature of your bread should be between 205-210°F (96-99°C).
Let the bread cool for at least 1 hour before slicing (if you can wait!).
Note:
Timeline Option 1
This is the exact timeline I used for the bread photos in the post.
7:30 AM Feed your starter a 1:1:1 feeding ratio.
1:00 PM Mix all ingredients together, cover, and let rest in a warm place.
1:30 PM Stretch & fold
2:00 PM Stretch & fold
2:30 PM Stretch & fold
3:00 PM Stretch & fold
3:00-5:00 PM Let dough finish bulk fermentation
5:00 PM Pre-shape dough
5:30 PM Clasp dough and place in banneton. Let rest in a warm place for the second rise.
6:30 PM Bake
Timeline Option 2
If you want your bread fully cooled before dinnertime, this timeline may work a little better for you. Feed your starter before bed so it’s peaked by the morning.
This way, you can mix your dough first thing in the morning without waiting for your starter to be ready. This is the timeline I used for the bread seen in this video.
9:00 PM (the night before) Feed your starter a 1:5:5 feeding ratio.
8:00 AM Mix all ingredients together, cover, and let rest in a warm place.
8:30 AM Stretch & fold
9:00 AM Stretch & fold
9:30 AM Stretch & fold
10:00 AM Stretch & fold
10:00-12:00 PM Let dough finish bulk fermentation
12:00 PM Pre-shape dough
12:30 PM Clasp dough and place in banneton. Let rest in a warm place for the second rise.
1:30 PM Bake