Sourdough
Directions
- 1Add active starter, salt, and filtered water to a bowl.
- 2Add active starter, salt, and filtered water to a bowl.
- 3Add active starter, salt, and filtered water to a bowl.
- 4Stir the mixture.
- 5Stir the mixture.
- 6Stir the mixture.
- 7Add unbleached bread flour to the bowl.
- 8Add unbleached bread flour to the bowl.
- 9Add unbleached bread flour to the bowl.
- 10Mix it until your dough looks shaggy.
- 11Mix it until your dough looks shaggy.
- 12Mix it until your dough looks shaggy.
- 13Cover the dough and let it proof or rise for 30 minutes.
- 14Cover the dough and let it proof or rise for 30 minutes.
- 15Cover the dough and let it proof or rise for 30 minutes.
- 16Perform the first stretch and fold by grabbing the dough and folding it over. Repeat this four times.
- 17Perform the first stretch and fold by grabbing the dough and folding it over. Repeat this four times.
- 18Perform the first stretch and fold by grabbing the dough and folding it over. Repeat this four times.
- 19Cover the dough and set a timer for 30 minutes. You will do a total of three sets of stretch and folds.
- 20Cover the dough and set a timer for 30 minutes. You will do a total of three sets of stretch and folds.
- 21Cover the dough and set a timer for 30 minutes. You will do a total of three sets of stretch and folds.
- 22Cover the dough and leave it on the counter all night long.
- 23Cover the dough and leave it on the counter all night long.
- 24Cover the dough and leave it on the counter all night long.
- 25Shape the dough into a loaf by spreading it out like a piece of paper, folding it like a letter, and then rolling it up.
- 26Shape the dough into a loaf by spreading it out like a piece of paper, folding it like a letter, and then rolling it up.
- 27Shape the dough into a loaf by spreading it out like a piece of paper, folding it like a letter, and then rolling it up.
- 28Build tension and strength in your loaf by cupping your fingers, grabbing the loaf, and pulling it towards you, doing this a couple of times until you have a nice, smooth surface on the top.
- 29Build tension and strength in your loaf by cupping your fingers, grabbing the loaf, and pulling it towards you, doing this a couple of times until you have a nice, smooth surface on the top.
- 30Build tension and strength in your loaf by cupping your fingers, grabbing the loaf, and pulling it towards you, doing this a couple of times until you have a nice, smooth surface on the top.
- 31Dump the shaped loaf upside down into a proofing basket or a bowl, and let it proof for about 30 minutes while the oven preheats.
- 32Dump the shaped loaf upside down into a proofing basket or a bowl, and let it proof for about 30 minutes while the oven preheats.
- 33Dump the shaped loaf upside down into a proofing basket or a bowl, and let it proof for about 30 minutes while the oven preheats.
- 34Preheat your Dutch oven in the oven at 450 degrees Fahrenheit for 30-60 minutes.
- 35Preheat your Dutch oven in the oven at 450 degrees Fahrenheit for 30-60 minutes.
- 36Preheat your Dutch oven in the oven at 450 degrees Fahrenheit for 30-60 minutes.
- 37Carefully place the dough into the preheated Dutch oven.
- 38Carefully place the dough into the preheated Dutch oven.
- 39Carefully place the dough into the preheated Dutch oven.
- 40Score the top of the loaf.
- 41Score the top of the loaf.
- 42Score the top of the loaf.
- 43Bake at 450 degrees Fahrenheit for 30 minutes with the lid on.
- 44Bake at 450 degrees Fahrenheit for 30 minutes with the lid on.
- 45Bake at 450 degrees Fahrenheit for 30 minutes with the lid on.
- 46Reduce the heat to 425 degrees Fahrenheit and cook for an additional 10 minutes, leaving the lid on.
- 47Reduce the heat to 425 degrees Fahrenheit and cook for an additional 10 minutes, leaving the lid on.
- 48Reduce the heat to 425 degrees Fahrenheit and cook for an additional 10 minutes, leaving the lid on.
- 49Remove the bread from the oven and let it rest for 30 minutes before cutting into it.
- 50Remove the bread from the oven and let it rest for 30 minutes before cutting into it.
- 51Remove the bread from the oven and let it rest for 30 minutes before cutting into it.
Ingredients
- 140 grams active starter
- 140 grams active starter
- 140 grams active starter
- 15 grams salt
- 15 grams salt
- 15 grams salt
- 375 grams filtered water
- 375 grams filtered water
- 375 grams filtered water
- 500 grams unbleached bread flour
- 500 grams unbleached bread flour
- 500 grams unbleached bread flour
Equipment
scaleglass bowlwhiskproofing basketDutch ovenparchment paperlame
Tips
- Adding salt to the starter doesn't hurt anything.
- If you go a little over or under with quantities, it's not a big deal.
- The Danish dough whisk is the world's best whisk.
- Scoring the sourdough helps it rise evenly and releases gases.