Sourdough Bread

548 mins
Serves 1
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Directions

  1. 1Feed your starter: mix 50g starter, 50g unbleached bread flour and 50g filtered water.
  2. 2Feed your starter: mix 50g starter, 50g unbleached bread flour and 50g filtered water.
  3. 3Feed your starter: mix 50g starter, 50g unbleached bread flour and 50g filtered water.
  4. 4Let your starter rise overnight or for 6-8 hours until doubled in size and starting to fall.
  5. 5Let your starter rise overnight or for 6-8 hours until doubled in size and starting to fall.
  6. 6Let your starter rise overnight or for 6-8 hours until doubled in size and starting to fall.
  7. 7In a bowl, mix 100g active starter and 350g of filtered water until you get a milky consistency.
  8. 8In a bowl, mix 100g active starter and 350g of filtered water until you get a milky consistency.
  9. 9In a bowl, mix 100g active starter and 350g of filtered water until you get a milky consistency.
  10. 10Add 500g of unbleached bread flour and 10g of salt; mix the dough until there are no more dry flour clumps.
  11. 11Add 500g of unbleached bread flour and 10g of salt; mix the dough until there are no more dry flour clumps.
  12. 12Add 500g of unbleached bread flour and 10g of salt; mix the dough until there are no more dry flour clumps.
  13. 13Cover the dough and let it rest for one hour.
  14. 14Cover the dough and let it rest for one hour.
  15. 15Cover the dough and let it rest for one hour.
  16. 16Perform four rounds of stretch and folds, spacing 30 minutes apart. Wet your hands and gently reach under the dough, pulling it up and folding it into the middle. Repeat for all four sides. Do not tear the dough.
  17. 17Perform four rounds of stretch and folds, spacing 30 minutes apart. Wet your hands and gently reach under the dough, pulling it up and folding it into the middle. Repeat for all four sides. Do not tear the dough.
  18. 18Perform four rounds of stretch and folds, spacing 30 minutes apart. Wet your hands and gently reach under the dough, pulling it up and folding it into the middle. Repeat for all four sides. Do not tear the dough.
  19. 19Let the dough rest for another 3-4 hours for bulk fermentation. Dough is ready when it's almost doubled in size, jiggly, airy, and bubbly.
  20. 20Let the dough rest for another 3-4 hours for bulk fermentation. Dough is ready when it's almost doubled in size, jiggly, airy, and bubbly.
  21. 21Let the dough rest for another 3-4 hours for bulk fermentation. Dough is ready when it's almost doubled in size, jiggly, airy, and bubbly.
  22. 22Prepare your banneton basket or a bowl with a towel.
  23. 23Prepare your banneton basket or a bowl with a towel.
  24. 24Prepare your banneton basket or a bowl with a towel.
  25. 25Shape the dough: gently flip the dough onto the surface. Stretch it into a rectangle. Fold the right side into the middle, then the left side on top. Roll the dough up tightly from the bottom, tucking in the edges. Shape into a ball by using a push-turn-pull-turn movement (repeat 8-10 times).
  26. 26Shape the dough: gently flip the dough onto the surface. Stretch it into a rectangle. Fold the right side into the middle, then the left side on top. Roll the dough up tightly from the bottom, tucking in the edges. Shape into a ball by using a push-turn-pull-turn movement (repeat 8-10 times).
  27. 27Shape the dough: gently flip the dough onto the surface. Stretch it into a rectangle. Fold the right side into the middle, then the left side on top. Roll the dough up tightly from the bottom, tucking in the edges. Shape into a ball by using a push-turn-pull-turn movement (repeat 8-10 times).
  28. 28Cover the dough and let it rest for 30 minutes.
  29. 29Cover the dough and let it rest for 30 minutes.
  30. 30Cover the dough and let it rest for 30 minutes.
  31. 31Place the dough into the prepared banneton basket (seam-side down). If dough is trying to split, use stitching: grab an edge and pull it towards the middle.
  32. 32Place the dough into the prepared banneton basket (seam-side down). If dough is trying to split, use stitching: grab an edge and pull it towards the middle.
  33. 33Place the dough into the prepared banneton basket (seam-side down). If dough is trying to split, use stitching: grab an edge and pull it towards the middle.
  34. 34Refrigerate overnight (14-24hrs) or do a second rise at room temperature for 2 hours.
  35. 35Refrigerate overnight (14-24hrs) or do a second rise at room temperature for 2 hours.
  36. 36Refrigerate overnight (14-24hrs) or do a second rise at room temperature for 2 hours.
  37. 37Preheat oven with the dutch oven inside at 450 degrees.
  38. 38Preheat oven with the dutch oven inside at 450 degrees.
  39. 39Preheat oven with the dutch oven inside at 450 degrees.
  40. 40Flip your dough onto parchment paper. Sprinkle rice flour on top (optional). Use a bread lame to score the dough (decorative scoring first, then expansion score).
  41. 41Flip your dough onto parchment paper. Sprinkle rice flour on top (optional). Use a bread lame to score the dough (decorative scoring first, then expansion score).
  42. 42Flip your dough onto parchment paper. Sprinkle rice flour on top (optional). Use a bread lame to score the dough (decorative scoring first, then expansion score).
  43. 43Bake at 450 degrees for 30 minutes covered, then 15 minutes uncovered.
  44. 44Bake at 450 degrees for 30 minutes covered, then 15 minutes uncovered.
  45. 45Bake at 450 degrees for 30 minutes covered, then 15 minutes uncovered.
  46. 46Remove the bread from the dutch oven and let it cool for 1-2 hours on a wire cooling rack before cutting.
  47. 47Remove the bread from the dutch oven and let it cool for 1-2 hours on a wire cooling rack before cutting.
  48. 48Remove the bread from the dutch oven and let it cool for 1-2 hours on a wire cooling rack before cutting.

Ingredients

  • 50 g starter
  • 50 g starter
  • 50 g starter
  • 50 g unbleached bread flour
  • 50 g unbleached bread flour
  • 50 g unbleached bread flour
  • 50 g filtered water
  • 50 g filtered water
  • 50 g filtered water
  • 100 g active sourdough starter
  • 100 g active sourdough starter
  • 100 g active sourdough starter
  • 350 g lukewarm filtered water
  • 350 g lukewarm filtered water
  • 350 g lukewarm filtered water
  • 500 g unbleached bread flour
  • 500 g unbleached bread flour
  • 500 g unbleached bread flour
  • 10 g salt
  • 10 g salt
  • 10 g salt
  • 1 rice flour
  • 1 rice flour
  • 1 rice flour

Equipment

kitchen scalemason jarbowlwhiskbench scraperspray bottlebanneton basketparchment paperbread lamedutch ovenwire cooling rack