San Francisco-Style Sourdough Boule with a Long Cold Proof

What you need

• 450 g (3 3/4 cups) bread flour
• 300 ml (1 1/4 cups) water, lukewarm
• 100 g (1/2 cup) active sourdough starter, fed 6-12 h earlier, bubbly and at least doubled
• 9 g (1 3/4 tsp) fine sea salt
• 10 g rice flour, for dusting the basket

Method

Restated from the original video

1. 1

   Whisk the starter and water in a large bowl until the starter has mostly dissolved.

2. 2

   Add the flour and mix until no dry flour remains. The dough will be shaggy and sticky.

3. 3

   Cover and rest at room temperature for 1 h.

4. 4

   Sprinkle the salt over the dough and squeeze it in with wet hands. Knead in the bowl for 5 min until smoother.

5. 5

   Cover the bowl. Every 30 min for the next 2 h, pull one edge of the dough up and fold it over the middle, turn the bowl a quarter and repeat 4 times.

6. 6

   Leave the dough covered at room temperature, about 24 °C (75 °F), until nearly doubled, airy and domed with bubbles on the surface, 2-3 h more.

7. 7

   Turn the dough onto a lightly floured surface and fold it into a loose round. Rest uncovered for 20-30 min.

8. 8

   Dust a 22 cm (9 in) proofing basket or bowl generously with the rice flour.

9. 9

   Flip the round over and stretch it into a rectangle. Fold the bottom, sides and top into the middle, then roll it up tightly and pinch the seam closed.

10. 10

    Place the dough seam side up in the basket, cover it and refrigerate for 12-18 h. The longer it sits, the tangier the bread.

11. 11

    Put a lidded Dutch oven in the oven and heat to 230 °C (450 °F) for 30 min.

12. 12

    Turn the dough out onto a sheet of parchment and slash the top once, about 1 cm (1/2 in) deep, with a razor blade or sharp knife.

13. 13

    Lift the dough on the parchment into the hot Dutch oven, cover and bake for 20 min.

14. 14

    Remove the lid and bake until the crust turns a rich deep gold, 20-25 min more.

15. 15

    Move the loaf to a wire rack and cool for at least 1 h before slicing.

Imported from barleyandsage.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.