Jaz Mathisen’s Sourdough Bread Recipe

8am: Feed 60 grams of starter with 60 grams of white flour and 60 grams warm water. Leave to double in size. You want it bubbly, active and doubled but not collapsed.
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2pm: In a large bowl, mix 120 grams active starter with 350 grams of warm water until the starter is fully incorporated. Add 400 grams of high-grade flour and 100 grams of wholemeal flour and mix to a rough dough. Cover with a plate and leave to sit for 30 minutes.
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2:30pm: Dissolve 10 grams of salt in 15 grams of hot water. Pour over the dough and knead for 5 minutes. Cover and leave to sit for 30 minutes.
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3pm: Start doing your stretch and folds. Using wet hands, lift a quarter of the dough and stretch it up and over itself. Rotate your bowl and do the same thing. Keep turning the bowl, stretching and folding four times. Once you have completed the stretch and fold, cover, rest for 30 minutes, and then repeat the process. You want to try and do this six times over the next 3 hours.
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6pm: After your final stretch and fold, cover and allow the dough to bulk ferment. I place it beside the fire. You want the dough to increase in size by at least 50 per cent. This can take anywhere between 3-4 hours. Try find a warm spot and watch the dough, rather than the clock.

9pm: Once the dough has bulked by 50 per cent, gently tip your dough onto a lightly floured bench top and shape into a rectangle. Don't squash it too much as you'll lose the gases that have been forming. Grab the bottom of the rectangle and bring it up to the middle, then the left side and bring that into the middle, then the right side into the middle and finally grab the top and pull it right over and under so the dough forms a ball. Gently drag the ball towards you on the bench, creating tension and forming a tight ball. Pop it into a floured banneton, seam side facing up. Grab pieces of dough from the top and bottom and stitch them together in the middle, so you have a nice seam running along the middle of the dough. Cover and pop in the fridge overnight for the cold proof.
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9am next day: Preheat your Dutch oven to 230C fan bake. Remove your sourdough from the fridge and gently tip onto baking paper. Score and lower into the Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes, until the crust is golden brown.