How to Make a Rustic Loaf of No Stress Sourdough Bread from Starter using a Banneton Basket

This is HOW I bake fresh sourdough bread all throughout the week with none of the work or stress of feeding starters, mixing, resting, stretching and folding. I do all of that work on Mondays so that for the next 10 days we can have fresh bread any day we want. It was a game changer when I realized we could make big batches of sourdough on Monday or Tuesday and then use the dough whenever we wanted to later in the week! Your sourdough starter and baking does not have to rule your life in order for you to enjoy fresh bread through out your busy weeks. Our Full Sourdough Playlist! Be sure to Subscribe so you know when we post the Next One    • Easy Sourdough   All of our Sourdough Essentials : https://amzn.to/4ly1ijI All of our Favorite Kitchen Tools : https://amzn.to/3lmP6rj Our Cookbook : https://ciderpresslane.com/shop/dinne... Our Red Tin Treats ECookBook : https://ciderpresslane.com/shop/red-t... Did you know that when you watch our videos you help fight human trafficking! It's true, years ago we decided to use our everyday life as a way to fight against slavery and trafficking. Since then we started hosting the Freedom Dinners (    • How our Backyard Table has raised over $10...   ) and when our business , http://www.ciderpresslane.com , started we knew we wanted it to give back too. We donate 10% of all of our profits to  ⁨@AtlasFree⁩  to fight for those that cannot stand up for themselves. So glad we get to bake and garden, fill our tables and use the beauty of our everyday lives as a powerful tool for hope! This is my weekly schedule (for the weeks I know we'll be baking - any week we'll be gone or out and about too much my sourdough starter stays happily resting in the fridge) These are all 'ish' times, adjust them to fit your week and your life! 8-9am Monday Morning - take my sourdough starter jar out of the fridge, put 50 grams of starter into a clean jar and feed it with 200 grams water + 200 grams organic all purpose flour 6pm Monday Evening - while I'm making dinner, mix up the dough using the fully alive and active starter Traditional Sourdough Loaf Dough Measurements - this makes enough for 2 loaves. **you can cut this in half for 1 loaf or multiply it for however many loaves your crew will eat in 10 days! 300 grams active sourdough starter 600 grams water 900 grams organic all purpose unbleached flour 23 grams salt *do the typical mix and stretch and fold. I'll do a video soon on this process! Once you've finished the last stretch and fold, put the dough in the fridge to proof until you pull it out to bake with! I have a full video on how I make the dough - check out our Easy Sourdough Playlist    • Easy Sourdough   On the day you'd like to bake a loaf to have with dinner at 6pm: At Lunch - pull out a portion of dough do the initial shape. Allow to rest for 30 minutes 1pm - do final shaping and transfer dough to the banneton basket. Cover and let rest at room temperature for an hour or put it back in the fridge. It can proof for 2 hours in the fridge or for days! Just be sure to cover with plastic wrap if you're leaving it longer than a couple hours. 1:45pm - turn your oven on to 450 and put your dutch oven in to preheat as well 2pm - do one final tension pull and tuck on your loaf and then turn your loaf out onto parchment. Score the top and place in the hot dutch oven. Put the lid on and bake for 20 minutes *at the 20 minute timer take the lid off of your dutch oven and allow the loaf to continue baking for 20-30 minutes until the top is golden brown. 3pm - take the loaf out of the oven and transfer to a cooling wrack. Allow to cool for an hour before slicing. ENJOY! video chapters 0:00 - 0:28 - how I bake with the sourdough dough I made a week ago! 0:36 - 1:03 - use water on your hands and tools instead of flour 1:04 - 1:33 - just pull out the dough ball you want to use, the rest of the dough goes back in the fridge! 1:34 - 2:18 - first shaping and then rest 2:19 - 3:23 - flour your banneton basket! 3:24 - 6:08 - final shaping, make that TENSION! 6:09 - 7:23 - rest in banneton basket 7:24 - 8:04 - rest at room temperature 8:05 - 9:24 - baking schedule to have fresh bread for dinner why you need to cool your bread 9:26 - 9:59 - why you need to preheat your dutch oven 10:00 - 11:04 - last pull and tuck for TENSION 11:05 - 12:00 - why you want to score your bread 12:01 - 12:50 - place loaf in dutch oven and bake for 20 min with lid on 12:51 - 13:35 - take your lid off your loaf will be blonde! Bake for 20 - 30 more min 13:36 - 14:40 - why you need to let your bread cool 14:41 - 15:30 - why your design is bleeding together 15:31 - 15:52 - come hang out and enjoy life with us #sourdough #sourdoughforbeginners #sourdoughtips #sourdoughbaking #sourdoughrecipe #rustic #bread #baking