Sourdough 101-Part 8: Scoring/Preheat

Sourdough:
Making bread:
You will want to start the bread when the starter is at or near its peak. I usually feed it an extra time about 6-8 hours before I want to make bread (typically right before bed so I can start in the morning).
You will start by placing half your starter in a mixing bowl. Then add 1 1/2 cups of warm water and mix until the starter is mostly dissolved. (In the summer your starter may need closer to 2 cups of water).
Add 2 tsp of salt and 1 tbsp of honey. Stir.
(This is the point where I add spices and such. My favorite is to add orange zest, cinnamon, cardamom, and cloves)
You will add a total of 3-3 1/2 cups of bread flour. I typically add 1 cup at a time and still until it all looks damp (basically no dry floury patches).
Cover with a warm damp towel and place in a warm humid area for one hour. (I typically boil water and place it in the oven)
After 1 hour, you will need to get your hands wet (I know most bread asks you to put flour on your hands, that doesn’t really work for this) and do a “corner stretch”. To do this gently grab the edge of your dough and lightly pull up to stretch and then fold onto the middle. Rotate 90 degrees and repeat until you have done all 4 sides.
Place back in warm humid place for 30 minutes.
Do another “corner stretch”. Place back in warm humid place for another 30 minutes.
This time do a “coil stretch”. To do this you will wet both hands and grab opposite sides of the ball and gently pull upward letting gravity stretch the dough. Rotate 90 degrees and repeat.
Put in warm humid place for 30 minutes.
Do another “coil stretch” and leave in the warm humid area until it doubles in size (this can take 1-3 hours).
Next, dump the dough onto a table. With wet hands stretch into a large rectangle (try not to rip the dough too much). Hopefully it will feel soft and bubbly at this point. Now do a “letter fold”. Take one end of the rectangle and fold 2/3 away across the dough. Then fold the other end and pull across the dough. (Basically like when you fold a letter in thirds to fit into an envelope).
Flip the dough over and gently shape into a ball. Cover with a warm wet towel and let rest for 30 minutes.
You can bake at this point or place in a banneton (proofing basket) in the fridge over night.
Preheat oven to 450 degrees with your Dutch oven (whatever pan you use want to use) while your dough rest.
After 30 minutes, it is time to score (slice) your bread. Gently move your dough onto parchment paper that has a coating for flour. Gently coat the top of the bread with flour. Yoy need to slice the bread to allow it to expand easily. I use a razor blade, but a sharp knife is also fine. I find that several small slices across the bread works better than a couple large slices.
Place in the hot Dutch oven with the lid on. Return to oven for 25 minutes.
Remove the lid and reduce the heat to 400 degrees. Continue until golden brown (typically another 15-30 minutes).
Remove and let cool on a cooling rack. Wait 20 minutes then enjoy amazing bread.