Start this process about 24 hours before you want to eat the bread.
Adapted from Ben Starr.
- 113 g. cold unfed starter/discard
- 340 g. water
- 567 g. flour
- 17 g. Kosher salt
- Mix: In a large bowl, mix cold discard and water until combined. Add flour and salt and mix with spoon then hands until well combined in a uniform dough, about 15 seconds. Remove dough from bowl and add oil/cooking spray to bowl; then put dough back in bowl and cover bowl.
- Rise: Rise at room temperature until dough doubles, usually 12 hours but can take upwards of 30 hours (if dough is starved). Once dough has doubled you have an additional 12ish hours to remain at room temperature before shaping. The longer the rise the better the flavor.
- Shape: Shape dough and place on floured parchment paper. Use the parchment paper as a sling to place into a cold Dutch oven. Cover and let rise for 90 minutes. If dough took less than 12 hours to double, the second rise should be 45-60 minutes. If dough took 30+ hours to rise, the second rise should be 120 minutes.
- Score: After the second rise, carefully use parchment paper sling to remove dough and score the dough. Then replace parchment paper sling dough to Dutch oven and cover.
- Bake: Place Dutch oven in a cold oven, then turn oven to 425F and bake covered for 45 minutes. Then remove the cover and bake for an additional 20 minutes or until bread reaches desired color and crispness.
Lazy Sourdough Bread: