In honor of Saint Patrick's Day, a green sourdough loaf dyed with matcha tea powder. This recipe uses baker's percentages, and the ingredient quantities below are estimated based on a total flour weight of 500g for a standard loaf.
1. Perform an autolyse for 1 hour with the flours, water, and matcha powder.
2. Add the sourdough starter and let it rest for 20 minutes.
3. Add the salt and let it rest for another 20 minutes.
4. Perform 4 sets of folds, with a 20-minute rest in between each set.
5. Allow the dough to rest for 1 hour.
6. Preshape the dough and let it rest for 20 minutes.
7. Shape the dough and transfer it to a proofing basket.
8. Cold proof the dough in the fridge overnight.
9. The next day, preheat your oven to 460F (240C).
10. Bake the sourdough for 25 minutes with the lid on, then remove the lid and bake for another 25 minutes.
