Long-Rise Sourdough Bread

**AM #1:**

1. In bread machine, mix A until smooth; let rest 30 min.

2. Add B (salt) and knead 2 minutes; turn out dough onto counter (greased, if necessary); rest 30 min.

3. Stretch-&-fold the dough, shape into a ball, place in covered, greased container, and let rest for 30 minutes.

4. Repeat previous step four more times.

5. After final stretch-&-fold, let rise 10 to 12 hours at a cool room temperature (alternate in the ‘fridge as necessary to get a slow, cool rise).

**PM:**

6. Stretch-&-fold, shape into a ball, return to covered, greased container, and let rest 30 min.

7. Repeat previous step once more.

8. Stretch-&-fold, shape into a tight loaf, place into a heavily greased baking pan, and cover with lid. If cooking in a Dutch oven, place on a parchment sling so you can lift the bread in/out easily.

9. Let rise 10 to 12 hours at a cool room temperature (alternate in the ‘fridge as necessary to get a slow, cool rise).

**AM #2:**

10. Preheat oven to 450°F plus 5 min. to stabilize temperature. (If baking on a stone or in cast iron pan, preheat oven and stone/cast iron pan, preheat at 500° for one full hour.) Note: If preheating the baking pan (e.g., a Dutch oven), heat oven to only 400° or the bottom of the loaf will burn.

11. Spray water on top of loaf and slash deeply; re-cover with lid.

**BAKE: 450° 18 min. (covered)**

Without opening oven, reduce temperature to 325° &

**BAKE 325° 10 min. (still covered)**

Remove lid &

**BAKE 325° 10 – 15 min. (uncovered)** until internal temperature reaches 200-205°.

Turn out & cool on rack at least 20 min (1 hour is preferable) before slicing.

**Timing by Steps:**

**AM#1:**

7:00 – (1) Mix & rest

7:30 – (2) Add salt & rest

8:00 – (3/4) Stretch & fold 5x

8:30

9:00

9:30

10:00

10:30 – (5) Let cool rise 10-12 hrs

**PM#1:**

8:30 – (6/7) Stretch & fold 2x

9:00

9:30 – (8) Stretch & fold (3rd time) & form loaf

10:00 – (9) Let cool rise 10-12 hrs

**AM#2:**

7:00 – (10) Preheat oven

8:00 – (11) BAKE

8:40 – Let cool

9:00 – All pau!

OR

AM#2:

7:00 – [If dough was refrigerated, let it sit on counter 6+ hours to warm & rise]

PM#2:

3:00 – (10) Preheat oven

4:00 – (11) BAKE

4:40 – Let cool

5:00 – All pau!