Instructions

1. Begin by preparing your sourdough starter if it is not already active. Feed it 1:1:1 ratio of flour and water (e.g., 50g flour and 50g water) a few hours before you plan to mix your dough, ensuring it is bubbly and has doubled in size.
2. In a large mixing bowl, combine 500g of freshly milled Yecora Rojo flour with 350ml of water. Mix until there are no dry bits of flour remaining. This is known as the autolyse phase, which helps develop gluten.
3. Let the dough rest for about 30 minutes. This allows the flour to fully hydrate and the gluten to start developing naturally.
4. After the autolyse, add 100g of your active sourdough starter and 10g of salt to the dough. Mix thoroughly until the starter and salt are fully incorporated into the dough.
5. Once mixed, begin the bulk fermentation process. Cover the bowl with a damp cloth or plastic wrap and let it sit at room temperature (ideally around 75°F or 24°C) for about 4 hours. During this time, perform stretch and folds every 30 minutes for the first 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat this process until you have completed four folds.
6. After the bulk fermentation, gently remove the dough from the bowl onto a lightly floured surface. Shape the dough into a round loaf by folding the edges into the center and then flipping it seam-side down.
7. Let the shaped dough rest for about 20-30 minutes, covered with a damp cloth to prevent it from drying out.
8. After the bench rest, shape the dough again for a final time. You can shape it into a round or oval loaf depending on your preference. Place the shaped dough into a well-floured proofing basket, seam side up.
9. Cover the basket with a cloth or plastic wrap and let it proof for about 2-4 hours at room temperature, or you can refrigerate it overnight for a slower fermentation and more complex flavor.
10. When you are ready to bake, preheat your oven to 450°F (232°C) with a Dutch oven or baking stone inside for at least 30 minutes to ensure it is thoroughly heated.
11. If the dough has been refrigerated, take it out and let it come to room temperature for about 30 minutes before baking. Carefully turn the dough out onto a piece of parchment paper.
12. Score the top of the loaf with a sharp razor or bread lame to allow for controlled expansion during baking.
13. Using oven mitts, carefully remove the hot Dutch oven from the oven and lift the parchment paper with the dough into the pot. Cover with the lid and return it to the oven.
14. Bake covered for 30 minutes, then remove the lid and bake for an additional 10-15 minutes until the crust is deep golden brown and the internal temperature reaches about 200-210°F (93-99°C).
15. Once baked, remove the loaf from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set properly.
16. Enjoy your freshly baked sourdough with freshly milled Yecora Rojo, perfect for sandwiches, toast, or simply with butter!