Soft Sourdough Bread (Edit recipe)

- mix wet ingredients

1. In a large bowl, use a wire whisk to mix wet ingredients and salt together. Whisk to incorporate the starter thoroughly – it will look milky.

- add flour then autolyse

1. Using your hands, gently mix the flour into the wet mixture. I like to use a slow, circular motion to gradually incorporate the flour until the dough comes together, picking up the dry bits at the bottom and around the bowl. It will be slightly moist and shaggy—this is exactly what you want.
2. Increase the heat to medium-high (if using a cast iron skillet, just slightly, as it retains heat well). You should have about 1½ cups of liquid remaining in the pan—if not, add more vegetable broth. Bring the liquid to a simmer. Add the heavy cream and Gravy Master (if using), whisking constantly. Allow it to come to a gentle boil and simmer for about 30 seconds to let the flavors meld.

- pull & folds

1. Now it’s time to build structure in the dough with four sets of stretch and folds, spaced 30 minutes apart.

Shape the dough

1. Prepare your proofing bowl or banneton basket by heavily dusting the inside with flour. I recommend using rice flour—it doesn’t absorb into the dough as easily and helps prevent sticking.
2. Turn your dough out onto a lightly floured surface. Gently stretch it into a rough rectangle. Fold the left and right sides into the center, then roll it from top to bottom into a loose log. Tuck the edges under as you roll to create surface tension. With the seam-side down, tighten the dough by gently pulling it toward you on the countertop. Turn it a quarter turn and repeat this motion 4–5 times until the dough feels taut and smooth. For a final seal, use a bowl scraper to gently scoop under and rotate the dough 3–5 times. Place the shaped dough seam-side up into your prepared proofing basket. Cover with a floured towel or the basket’s cloth cover. Let it rest in your proofing area for another 8–10 hours. (Note: in hot or humid weather, it may fully proof in as little as 2 hours.)

Bake

1. If you’re using a Dutch oven, place it inside your oven and preheat to 450°F.
2. While the oven heats, carefully flip the dough out of the basket onto parchment paper. Dust off any excess flour. Use a bread lame, scissors, or a sharp knife to score the top. This not only helps the bread expand properly in the oven—it’s also where you can have fun with creative designs!
3. Once the oven is ready, use the parchment to lift the dough into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Then remove the lid, reduce the temperature to 400°F, and bake for another 25 minutes, until the crust is golden and crisp.
4. Transfer to a wire rack to cool.Once cooled, serve and Enjoy!