Sourdough Bread
Directions
- 1Feed your starter the night before using a 1:2:2 ratio (25g starter, 50g water, 50g flour). Cover with a plastic bag.
- 2Feed your starter the night before using a 1:2:2 ratio (25g starter, 50g water, 50g flour). Cover with a plastic bag.
- 3Feed your starter the night before using a 1:2:2 ratio (25g starter, 50g water, 50g flour). Cover with a plastic bag.
- 4In the morning, mix 350g of lukewarm water, 100g of active starter and 500g of flour using a whisk until frothy.
- 5In the morning, mix 350g of lukewarm water, 100g of active starter and 500g of flour using a whisk until frothy.
- 6In the morning, mix 350g of lukewarm water, 100g of active starter and 500g of flour using a whisk until frothy.
- 7Add another 20g of water and 10g of salt. If the dough is wet, add only the salt.
- 8Add another 20g of water and 10g of salt. If the dough is wet, add only the salt.
- 9Add another 20g of water and 10g of salt. If the dough is wet, add only the salt.
- 10Using your fingers, dimple and fold into the dough to mix. Cover and let sit for 30 minutes.
- 11Using your fingers, dimple and fold into the dough to mix. Cover and let sit for 30 minutes.
- 12Using your fingers, dimple and fold into the dough to mix. Cover and let sit for 30 minutes.
- 13Perform the first round of stretch and folds, keeping a bowl of water nearby to wet your hands. Repeat this eight times, twice on each side. Cover and let sit for another 1 hour and a half.
- 14Perform the first round of stretch and folds, keeping a bowl of water nearby to wet your hands. Repeat this eight times, twice on each side. Cover and let sit for another 1 hour and a half.
- 15Perform the first round of stretch and folds, keeping a bowl of water nearby to wet your hands. Repeat this eight times, twice on each side. Cover and let sit for another 1 hour and a half.
- 16Perform coil folds until the dough comes loose from the bowl, approximately 4-5 times. This will take 6-9 hours depending on your kitchen's temperature. Check your fed starter for reference.
- 17Perform coil folds until the dough comes loose from the bowl, approximately 4-5 times. This will take 6-9 hours depending on your kitchen's temperature. Check your fed starter for reference.
- 18Perform coil folds until the dough comes loose from the bowl, approximately 4-5 times. This will take 6-9 hours depending on your kitchen's temperature. Check your fed starter for reference.
- 19Lightly dust the dough with flour and turn it out onto a clean surface.
- 20Lightly dust the dough with flour and turn it out onto a clean surface.
- 21Lightly dust the dough with flour and turn it out onto a clean surface.
- 22Shape the dough by folding it in half from both sides towards the center, then rolling it lengthwise.
- 23Shape the dough by folding it in half from both sides towards the center, then rolling it lengthwise.
- 24Shape the dough by folding it in half from both sides towards the center, then rolling it lengthwise.
- 25Place the dough into a lightly floured proofing basket seam-side up and stitch it together. Cover and let proof for another 1 to 2 hours, or refrigerate overnight.
- 26Place the dough into a lightly floured proofing basket seam-side up and stitch it together. Cover and let proof for another 1 to 2 hours, or refrigerate overnight.
- 27Place the dough into a lightly floured proofing basket seam-side up and stitch it together. Cover and let proof for another 1 to 2 hours, or refrigerate overnight.
- 28Preheat oven and dutch oven to 245°C for at least 30 minutes before baking.
- 29Preheat oven and dutch oven to 245°C for at least 30 minutes before baking.
- 30Preheat oven and dutch oven to 245°C for at least 30 minutes before baking.
- 31Score the bread with a lame, ensuring you create one bigger cut for steam to escape.
- 32Score the bread with a lame, ensuring you create one bigger cut for steam to escape.
- 33Score the bread with a lame, ensuring you create one bigger cut for steam to escape.
- 34Place the bread into the preheated dutch oven and bake with the lid on for 25 minutes.
- 35Place the bread into the preheated dutch oven and bake with the lid on for 25 minutes.
- 36Place the bread into the preheated dutch oven and bake with the lid on for 25 minutes.
- 37Remove the lid and turn the heat down to 225°C, baking for another 10-15 minutes until your desired crust is achieved. Let cool completely.
- 38Remove the lid and turn the heat down to 225°C, baking for another 10-15 minutes until your desired crust is achieved. Let cool completely.
- 39Remove the lid and turn the heat down to 225°C, baking for another 10-15 minutes until your desired crust is achieved. Let cool completely.
Ingredients
- 25 g starter
- 25 g starter
- 25 g starter
- 50 g water
- 50 g water
- 50 g water
- 50 g flour
- 50 g flour
- 50 g flour
- 350 g water
- 350 g water
- 350 g water
- 100 g active starter
- 100 g active starter
- 100 g active starter
- 500 g flour
- 500 g flour
- 500 g flour
- 20 g water
- 20 g water
- 20 g water
- 10 g salt
- 10 g salt
- 10 g salt
- 0 g flour
- 0 g flour
- 0 g flour
Equipment
bowlwhiskplastic bagclothscalemeasuring cupovendutch ovenproofing basketlame