The CloudLike Chew Sourdough Bread Recipe

Instructions:

1. Autolyse: In a large bowl, combine the flour and water ONLY. Mix until just combined (shaggy mass). Cover and rest for 45 minutes.
2. Incorporate Starter: Add the active starter to the dough. Dimple it in with wet fingers, then gently squeeze and fold until mostly incorporated. Rest for 20 minutes.
3. Add Salt: Sprinkle the salt over the dough. Wet your hands and perform a series of stretches and folds for 3-4 minutes until the salt is fully integrated and the dough starts to feel cohesive. Rest for 30 minutes.
4. Set 1 Fold: Perform a set of coil folds or stretch and folds. Rest for 30 minutes.
5. Set 2 & 3 Folds: Repeat the folding process every 30 minutes for two more sets. Allow the dough to finish its bulk fermentation undisturbed until it has increased in volume by about 40-50%.
6. Pre-Shape: Gently turn the dough onto a lightly floured surface. Shape it into a loose round (boule). Let it rest, seam-side down, covered for 20 minutes (bench rest).
7. Final Shape: Flip the dough over. Perform the final shaping to create good surface tension. Place the shaped dough, seam-side UP, into a well-floured banneton. Cover tightly and Cold Proof in the refrigerator (40°F/4°C) for 12-18 hours.
8. Preheat: About 1 hour before baking, place your Dutch Oven (with the lid on) inside your oven and preheat to 500°F (260°C).
9. Score & Load: Carefully turn the cold dough out onto a piece of parchment paper. Score the top deeply. Lower the dough (using the parchment as a sling) into the hot Dutch Oven.
10. Lidded Bake: Cover the Dutch Oven and bake for 20 minutes at 500°F (260°C).
11. Uncovered Bake: Reduce the oven temperature to 450°F (230°C). Remove the lid and bake for another 20-25 minutes until the crust is a deep golden brown.
12. Cool: Remove the loaf and cool completely on a wire rack (at least 2 hours) before slicing.