Sanaz’s Sourdough Bread

Feed your starter two times before adding to sourdough:

Feed 1 — 12 hours before mixing dough

1. Discard all but 20 g of starter.
2. Feed: 20 g starter + 40 g water + 40 g flour.
3. Let rise until doubled and bubbly (about 8–12 hours).
   

Feed 2 (Final Feed) — 5 hours before mixing dough

This feeding gives you the 200 g starter required for the dough.

1. Discard all but 50 g of starter.
2. Feed: 50 g starter + 100 g water + 100 g flour.
3. Let rise for 5 hours, until active and at peak.
4. At 4:45, check and confirm it’s ready.
   

Mix Dough

1. Combine:
   • 400 g water
   • 200 g starter
   • 600 g flour
2. Mix until just combined.
3. Rest 30–60 minutes.
   

Add Salt

1. Dissolve 12 g salt in a little water.
2. Add to dough and knead 10 minutes.
3. Let dough rise 4 hours (bulk fermentation).
   

Fold

1. Perform the F-tip sequence:
   • Flip
   • Envelope fold
   • Turn
2. Rest 30 minutes.
3. Perform one final envelope fold.
   

Shape & Proof

1. Put a dish cloth in a big bowl and flour it.
2. Place the dough in the bowl, seam side up, sprinkle a little flour on top, and cover the top with the dish towel.
3. Refrigerate the dough overnight.
4. In the morning, remove the dough from the refrigerator about 2 hours before baking to bring it to room temperature.
   

Bake

1. Preheat Dutch oven to 480°F for 30 minutes.
2. Place dough on parchment and lower into the pot.
3. Mist the dough lightly with water.
4. Reduce oven to 430°F, bake 25 minutes with lid on.
5. Remove lid and bake 25 minutes more.
6. Cool completely before slicing.

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