sourdough with aquafaba

the great blue heron

only makes the pretense of

flying far when seen

1 c wheat chef, 3/4 c aquafaba, 3 c flour, 1/2 c water, 1 T sugar

stir, rest 1 hour; fold, rest 6 hours; fold, rest 11 hours; place in parchment-lined dutch oven, rest 3 hours; slash top, place in cold oven set to 425 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; oven off, 5 minutes; rests: covered, room temperature; folds: 8x

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