Ingredients
Main Dough
- 500 g Bread Flour
- 330 g No-Pulp Orange Juice
- 100 g Active Sourdough Starter
- 10 g Salt
Equipment
- Banneton Proofing Basket
Method
- In a large bowl, combine your active sourdough starter, no-pulp orange juice, bread flour, and salt. Mix by hand or with a sturdy spatula until a shaggy dough forms and no dry spots remain.
- Cover the bowl with a damp towel or plastic wrap. Let the dough rest at room temperature for 30 to 60 minutes.
- Over the next two hours, perform 3 to 4 sets of stretch and folds. Grab one side of the dough, pull it up until you feel resistance, and fold it over the center. Rotate the bowl and repeat for all four sides.
- Cover the dough and let it sit undisturbed until it has increased in volume by about 30-50% and feels light and aerated.
- Turn the dough out onto a lightly floured surface. Shape it into a tight round or oval, building tension on the surface of the dough.
- Place the shaped dough seam-side up into a floured banneton basket. Cover it and place it in the fridge overnight to develop flavor and slow the fermentation.
- The next morning, preheat your oven and baking vessel to 450°F (232°C). Turn the dough out onto a silicone baking mat. Score the top of the dough. Bake covered for 30 minutes.
- Reduce the oven temperature to 425°F (218°C). Remove the cover and bake for another 20 to 25 minutes until the crust reaches your desired color.