• 700g filtered water (avoid distilled water for best results)
• 20g salt
• 200g sourdough starter (if using NutriMill's starter, follow the website’s
  instructions for rehydrating it beforehand)
• 1000g unbleached bread flour

Step 1: Prepare the Ingredients

Weigh Ingredients: Place a bowl on a kitchen scale and zero it out to ensure accurate measurements.

Add Water and Salt: In the bowl, start with 700g of filtered water and 20g of salt. Stir until the salt dissolves.

Step 2: Mix the Starter and Water

Add Sourdough Starter: Add 200g of active sourdough starter to the water and salt mixture.

Tip: The starter should be bubbly and have a slight tangy smell, indicating it's active.

Whisk to Combine: Use your dough whisk to mix until the starter is evenly dispersed in the water.

Step 3: Add the Flour

Add Flour: Add 1000g of unbleached bread flour to the mixture.

Tip: Bread flour provides the gluten needed for structure, essential for sourdough’s chewy texture.

Begin Mixing: Attach the stainless steel dough hook to the Bosch mixer, set it to level 2, and mix for about 3 minutes.

Note: Using the stainless steel hook helps to knead the dough without adding additional stretching and folding later.

Step 4: Rest the Dough

First Rest: Transfer the dough to a clean, large glass dish after mixing. Cover it with plastic wrap and let it rest for 45 minutes at room temperature.

Result: After this first rest, the dough will look slightly shaggy and sticky.

Step 5: Stretch and Fold

Wet Hands to Prevent Sticking: Lightly wet your hands with water to prevent the dough from sticking.

Stretch and Fold: Pick up one side of the dough, stretch it gently (without tearing), and fold it over the center. Rotate the bowl a quarter turn, then repeat for each side until you've stretched and folded all around.

Purpose: This strengthens the dough by aligning gluten strands, helping it hold its shape.

Second Rest: Cover the dough again and rest for 30 minutes.

Repeat Stretch and Fold: Do another round of stretching and folding, then cover and let the dough bulk ferment for 8-10 hours overnight at room temperature.

Note: The dough will rise and develop bubbles as it ferments. If your home is warm, the dough might rise faster; it may take longer in cooler environments.

Step 6: Shaping the Dough

Prepare Work Surface: Lightly flour your clean countertop to prevent sticking.

Divide the Dough (Optional): If making two loaves, cut the dough in half using a bench scraper.

Pre-Shape into a Rectangle: Gently stretch each piece of dough into a rectangular shape.

Note: Handle the dough carefully to keep the bubbles intact.

Fold Like a Letter: Fold one side of the rectangle over the center, then fold the other on top to create a “burrito” shape.

Roll into a Tight Ball: Starting at one end, gently roll the dough into a ball, tucking the edges under to create a smooth surface on top. Be gentle to avoid breaking the bubbles inside.

Step 7: Final Proof

Prepare Banneton: Dust one lined banneton with flour to prevent sticking.

Transfer Dough to Banneton: Place the dough seam-side up in the banneton. If making two, repeat with the second loaf.

Rest: Cover the banneton(s) with a cloth or plastic wrap and let the dough rest for about one hour at room temperature.

Step 8: Baking the Sourdough

Preheat the Oven: Preheat your oven to 475°F (245°C). Place a Dutch oven or baking stone inside and let it heat for at least 30 minutes.

Score the Dough: Flip the dough onto a piece of parchment paper. Use the bread lame from your bundle to make a shallow cut on top of the dough, which allows it to expand in the oven.

Bake: Carefully transfer the dough (on parchment paper) into the preheated Dutch oven or onto the baking stone. Cover and bake for 20 minutes. Then remove the lid and bake for another 20-25 minutes until the crust is golden brown.

Cool: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Tips for Best Results:

Watch the Dough, Not the Clock: Every home environment is different, so pay attention to the dough’s signs—bubbles on the surface, doubling in size, and a slightly jiggly texture.

Hydration Matters: Use filtered water to avoid chemicals in tap water that might affect fermentation.

Practice Patience: Sourdough takes time to ferment properly, so give it the full time to develop the best flavor and texture.

Enjoy making homemade sourdough and savor the rewarding taste of your efforts!