Daisy 🌼Sourdough Bread Detailed Recipe 

Dough
500 g organic bread flour
350 g water (70%)
All of the activated starter (125 gr)
12 gr salt

Steps
Once the starter is active, prepare the autolyze dough with flour and water, and let it rest for 1 hour.
Add the active starter to the autolyzed dough. Then add salt and knead for a few more minutes.
Perform 4 sets of stretch and folds, with 45-minute intervals between each set.
After approximately 1.5 hours of bulk fermentation (a total of 4.5 hours from the start), pre-shape the dough.
Let it rest for 30 minutes, then shape it again and place it in a proofing basket.
Cold ferment in the refrigerator for 12–18 hours.

Next day:
Place a Dutch oven in the oven and heat to 480°F.
Score the surface of the dough with a sharp razor, as shown in the video.
Remove the Dutch oven from the oven and transfer the bread to the preheated Dutch oven.
Cover with a lid and bake for 20-22 min at 480°F (250°C) with steam (place an oven-safe dish at the bottom of the oven and add boiling water).
After 20 min, reduce the temperature to 460°F (240°C), remove the lid, and continue baking for another 15-20 min until the crust is golden brown and the aroma fills your home. 🥰

Enjoy your freshly baked sourdough bread! 🥖✨

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