Cozy Fall Meals in Our New Home (+ My Sourdough Recipe)

By Sarah's Vegan Kitchen

Ingredients

Instructions

1. Mix the water and starter in a large bowl until the starter dissolves. Add the flour and salt and stir until a shaggy dough forms.
2. Rest the dough 20 minutes, then stretch and fold it. Wet your hands, lift one edge, stretch it up, fold it over the dough, and turn the bowl. Repeat 4 to 5 more times around the dough.
3. Rest 20 minutes, then repeat the stretch and fold every 20 minutes until you have done six in total.
4. Cover and let the dough rise in a warm place until at least doubled in volume. This can take 3 to 8 hours depending on temperature; judge by size, not time.
5. Turn the dough onto a lightly floured surface and fold the edges in toward the center 4 or 5 times. Flip it seam-side down, cover, and rest 20 to 30 minutes.
6. Flip the dough over and stretch it into a square. Fold the left and right edges toward the center to make a long rectangle, then roll it into a log from the near end and tuck the seams underneath.
7. Flour the top of the loaf and place it upside-down in a floured banneton or bowl lined with a lint-free towel or parchment. Cover and refrigerate overnight, or at least 8 hours.
8. Next morning, preheat the oven to 500°F with the Dutch oven inside for about 1 hour.
9. Turn the cold loaf out seam-side down onto parchment and brush off excess flour. Score the top with a very sharp knife or lame, wetting the blade if it drags.
10. Lift the parchment and drop the loaf into the hot Dutch oven. Cover, return to the oven, and reduce the heat to 450°F. Bake covered for 15 minutes.
11. Remove the lid, reduce the heat to 375°F, and bake 20 more minutes, until as deep golden as you like.
12. Transfer to a cooling rack and let cool at least one hour before cutting.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.