Sourdough from a Frozen Starter

Step 1: Thaw the Frozen Starter

1. Remove from Freezer: Take the frozen sourdough starter out of the freezer and place it in the refrigerator to thaw slowly overnight (8-12 hours).

2. Room Temperature: After thawing in the refrigerator, let the starter sit at room temperature for 1-2 hours to become fully thawed and active

Step 3: Prepare the Dough

1. Ingredients:

   • 500g bread flour

   • 350g water (room temperature)

   • 100g active sourdough starter

   • 10g salt

2. Mix:

   1. In a large bowl, combine the flour and water. Mix until just combined. Let it sit for 30 minutes (autolyse).

   2. Add the active sourdough starter and salt to the dough. Mix until fully incorporated.

3. Knead:

   1. Knead the dough for about 10 minutes until it becomes smooth and elastic.

   2. Alternatively, use a stretch and fold method: every 30 minutes, stretch and fold the dough in the bowl, repeating this 3-4 times over 2 hours.

Step 4: Bulk Fermentation

1. Rest: Cover the dough with a damp cloth or plastic wrap.

2. Ferment: Let it rise at room temperature for 4-6 hours, or until it has doubled in size.

Step 5: Shape the Dough

1. Shape: Gently deflate the dough and shape it into a round or oval loaf.

2. Proof: Place the shaped dough into a floured proofing basket or bowl. Cover and let it rise for 2-4 hours at room temperature, or overnight in the refrigerator.

Step 6: Preheat and Bake

1. Preheat: Place a Dutch oven (or baking stone) in the oven and preheat to 250°C (480°F) for at least 30 minutes.

2. Score: Gently turn the dough onto parchment paper and score the top with a sharp knife or razor blade.

3. Bake:

   • Transfer the dough (with parchment paper) into the preheated Dutch oven.

   • Bake with the lid on for 20 minutes.

   • Remove the lid and bake for another 20-25 minutes until the crust is deep golden brown.