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The first time you make this recipe allow 12 days from start to finish. Begin the sourdough starter 10 days ahead, then the bread will take 2 days to prepare including baking. Sourdough starter will keep indefinitely in the fridge with a little care.
Follow our Test Kitchen recipe for sourdough starter.
We have used an autolyse, a gentle method of mixing, during which the flour fully hydrates and fermentation is slowed allowing for flavour development. We used a banneton (proving basket) to set the shape.
