📖 Instructions

1. **Prepare the Rhubarb:** Wash and trim 200g of fresh rhubarb stalks. Chop them into small, roughly 1/2-inch pieces. Toss the chopped rhubarb with 2 tablespoons of sugar (granulated or caster sugar works fine) and let it sit for about 30 minutes. This will help to draw out some of the excess moisture.
2. **Mix the Levain (Sourdough Starter):** In a bowl, combine 50g of active sourdough starter (100% hydration), 100g of bread flour, and 100g of water (lukewarm). Mix well until there are no dry bits. Cover the bowl and let it ferment at room temperature (around 70-75°F or 21-24°C) for 4-6 hours, or until it has doubled in size and is bubbly. Pro-Tip: A good levain is key to a good sourdough! Make sure it's nice and active.
3. **Autolyse:** In a large mixing bowl, combine 400g of bread flour and 300g of water (room temperature). Mix with your hands or a dough whisk until just combined. Don't overmix! Cover the bowl and let it rest for 30-60 minutes. This process, called autolysing, helps with gluten development.
4. **Incorporate Levain and Salt:** Add the active levain to the autolysed dough. Using your hands, gently mix it in until it’s evenly distributed. Then, add 10g of sea salt and another 20g of water. Continue to mix until the salt is fully incorporated and the dough starts to feel a bit smoother.
5. **Add the Rhubarb:** Gently fold in the sugared rhubarb into the dough. Be careful not to overmix, as you don't want to break down the rhubarb pieces too much. Distribute them evenly throughout the dough. Watch out for random bits of rhubarb sticking to the bowl; be gentle with it.
6. **Bulk Fermentation:** Cover the bowl and let the dough undergo bulk fermentation. For the first 2 hours, perform stretch and folds every 30 minutes (a total of 4 sets). After the initial 2 hours, let the dough rest undisturbed for another 2-4 hours, or until it has increased in volume by about 30-50%. The exact time will depend on the temperature of your kitchen. Look for bubbles and a slight jiggle to indicate fermentation. If your kitchen is cold, try using the proofing option of your oven to speed this up.
7. **Shape the Dough:** Lightly flour your work surface. Gently turn the dough out onto the floured surface. Shape it into a round or oblong loaf, depending on your preference. Be gentle – try not to deflate the dough too much.
8. **Proof:** Place the shaped dough into a well-floured banneton basket or a bowl lined with a floured kitchen towel. Cover it well and place it in the refrigerator for 12-18 hours for the cold proof. This slow fermentation develops the flavor of the sourdough.
9. **Bake:** Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven from the oven. Gently place the dough into the Dutch oven (you can score the top of the loaf with a sharp knife or lame if desired). Cover the Dutch oven and bake for 20 minutes.
10. **Finish Baking:** Remove the lid of the Dutch oven and continue to bake for another 25-30 minutes, or until the crust is a deep golden brown and the internal temperature of the bread reaches 205-210°F (96-99°C).
11. **Cool:** Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing and enjoying. This is the hardest part but trust me, it makes all the difference! Let it cool at least 2 hours.