Most sourdough recipes are written like you live in a cooking show. This one is written like you have a job. Here is the schedule that has worked for us for two years.
The schedule
Feed the starter Tuesday morning. Mix the dough Tuesday night. Cold-proof in the fridge Wednesday all day. Bake Wednesday evening when you walk in the door. Total active time: about 25 minutes spread across two days.
The fold
One stretch and fold an hour after mixing. That is it. We used to do four folds. The bread does not care.
When it is done
Dark crust, hollow tap on the bottom, smells like a bakery owes you money. Cool it on a rack for an hour before cutting, even though you do not want to.
It is the bread we actually bake. Which is the only kind that matters.
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