Sourdough Bread
Ingredients
- 100 g Sourdough Starter
- 500 g Bread Flour
- 375 g Warm water
- 11 g Salt
Instructions
- Autolyse: Combine flour and water and let rest for 15-30 minutes.
- Add salt and starter. Mix to combine and form a rough dough. Cover with a damp towel and let rest for 30 minutes.
- Folding: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you've performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don't worry if you have to run off shortly after you mix the dough.
- Bulk Fermentation (first rise): Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (210°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. ((Note regarding timing: If your kitchen is warm or If you live in a warm, humid environment, the bulk fermentation may take less than 8 to 10 hours. In the late spring/early summer, for example, my kitchen is 78°F and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as opposed to time to determine when the bulk fermentation is done. A straight-sided makes monitoring the bulk fermentation especially easy because it allows you to see when your vessel dough has truly increased in volume by 50%.
- Shape: Coax the dough onto a lightly floured surface.Gently shape it into a round: fold the top down to the center, turn the dough,fold the top down to the center, turn the dough; repeat until you've come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.
- Rest: Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour which doesn't burn the way all-purpose flour does). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.
- Proof (second rise): Cover the dough and refrigerate for 24 hours or for as long as 48 hours.
- Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C).
- Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple "X" is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.
- Bake: Lower the oven to temperature to 450°F (230°C). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400°F (200°C). Bake for approximately 15 minutes until golden brown.