Sourdough

 Ingredients

• 600g filtered water, room temperature or slightly warm
• 300g ACTIVE sourdough starter
• 40–50g honey
• 20–25g fine sea salt
• 1,000g bread flour

Optional Add-ins:

• 40g olive oil or avocado oil
• 1 stick (about 113g) cold butter, grated (for a croissant loaf)
• 2 cups chocolate chips
• 1 cup chocolate chips + 1 cup dried fruit
• 2 cups dried fruit (such as raisins, cranberries, chopped apricots, blueberries, pineapple, or figs)

Directions

1. In a large bowl, combine the water, starter, honey, and salt. Stir until mostly dissolved. Add the flour and mix until no dry bits remain. The dough will be shaggy.
2. Complete one set of stretch and folds.
3. Cover and let the dough rest for 1 hour to allow the flour to fully hydrate.
4. 
   

Bulk Fermentation & Folds:

Cover the dough and let it ferment at room temperature (72–76°F / 22–24°C) for 4–6 hours. During this time, perform 3–4 sets of stretch and folds every 30–45 minutes during the first half of bulk fermentation.

Pre-shape & Rest:

Lightly flour your work surface. Turn out the dough, gently shape it into a round or oval, and let it rest uncovered for 20–30 minutes.

Final Shaping & Proofing:

Shape the dough into your desired loaf and transfer to a floured banneton or lined bowl. Cover and refrigerate overnight (8–16 hours) for cold proofing.

Bake:

Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once preheated, carefully transfer your dough into the hot Dutch oven, score the top, cover, and bake:

20 minutes covered

20–25 minutes uncovered, until deep golden brown.

Cool:

Transfer to a wire rack and let cool completely before slicing.

Notes:

Honey helps with browning and adds a touch of sweetness.

The optional butter enriches the dough and creates a softer crumb.

Oil softens the crust slightly.

Dried fruit adds a lovely burst of sweetness—perfect for breakfast or snacking.