Basic Sourdough Recipe Double Batch and a Seeded Loaf

After a couple people asked, I have put together a video of how I make by basic sourdough. This video walks you through MY process of making a double batch plain sourdough following the Tartine method. The full recipe is below. Now I have to mention that I'm no expert ... this is what I've been doing lately and find to work well for me enough to share with you. You'll notice that the sourdough community has several iterations of the basics of making a simple loaf. This is what works for me so before anyone thinks to leave a mean comment, please take the time to read this description. If my videos are of any help to you, please Like, leave a Comment and Share. It will help me and my family greatly. Thanks for being here and let me kow if you like my long format videos with or without narration. I will implement changes in future uploads. Thank you :) Fabric Banneton/Bowl covers: https://www.etsy.com/shop/MerchByGift... Amazon Storefront: https://www.amazon.com/shop/buildingh... Sourdough Sophie’s Basic Sourdough Recipe *Makes 2 loaves* Ingredients: 200g starter 700g water (+50g later for mixing in salt) 1000g Unbleached AP flour 20 grams salt Rice flour for dusting Process: 1. Combine Starter with 700 grams of warm water in a large bowl. 2. Add the flour, mix until no dry pockets remain. Rest for 25-40 minutes. 3. Mix in salt and 50 grams of warm water thoroughly until the dough comes together. 4. Perform 6 sets of stretch and folds every 30 minutes over a period of 3 hours. 5. Let dough rise in a warm environment (75-80°F) for 3-4 hours. 6. Divide and Pre-shape: Transfer dough to a floured surface, divide into 2 pieces, and shape into rounds. Rest for 5-10 minutes. 7. Line proofing baskets with floured towels. 8. Shape dough into taut balls, transfer to proofing baskets seam-side up, and let rise for 2-3 hours at room temperature. 9. Place into refrigerator (cold proof) for 10-12 hours or overnight. 10. NEXT DAY: Heat 2 Dutch ovens or lidded cast-iron pots in the oven at 450°F. Dust dough with some rice flour. Transfer one loaf to each of the heated pots, score the top, cover, and bake at 450°F for 20 minutes. Remove lids, reduce temperature to 400F and bake for an additional 20 minutes until golden brown. 11. *Cool:* Transfer baked loaf to a wire rack to cool for at least an hour.