Dayna Sourdough

 have dough, 

put saran wrap over the bowl, set it in fridge over night.

_____The NEXT DAY_____

10:30am  Bring dough jar out of fridge and Put dough on counter, let it sit 30 min, to adjust to the warmer temperature. Once it is bubbling, you'll know its awake and ready. Then in a bowl add and mix well-

3\4c sourdough
1 c  Spring water
1 tsp salt 
3-3.5c flour or however much to make the dough feel good (not too sticky and not too dry).

If you dont have spring water you can boil water, to boil out the chlorine. You can also let the water sit on the counter for 24 hours and the chlorine evaporates.

In the sourdough jar- Add  1\2c water & 1\2c flour. Have it be the consistency of frosting, not watery, let sit on counter to grow and bubble 1-2 hours. Then put back in the fridge.

 11am,/ 12pm-  Within the first hour- Then flip the dough a few times doing the clock turn,(which means pull apart to help activate the gluten and create air and fold it back into the center) then put it into a nice tight ball, let sit anywhere minimum from 1-3 hours, until it looks like its round and ready. Put on parchment paper

3pm Turn oven on 425 degrees, put oiled cast iron pan in oven to get hot, While bread is sitting on the counter and when pan is in oven,  cut 1-3  slits in the top of bread, let the pan warm up for 45min,

3:45 cook for 20 min with lid, then 20 min without lid

4:30 pm Let it rest and cool down for 1 hour on counter

5:30 pm DONE ready to eat

After she cooks the bread, She said she doesnt put the sourdough in ziplock bag (b/c it would lose the crunchy and crusty crust), she puts it in a paper bag. Usually the bread doesn't last long  in their house anyway. Or she said, "Just set the cut side down on a cutting board"