Directions: |
Directions:Whisk the starter, water, and oil in a large bowl or electric mixer. Add the flour and salt. Mix until the flour is absorbed. Rest for 30 minutes to 1 hour.
After the dough has rested, work the dough in the bowl into a rough ball, about 30 seconds.
Now the dough needs to rise. Cover the bowl with plastic wrap or a clean, very damp kitchen cloth. Let rest in a warm spot to rise. During the bulk rise, perform a series of “stretch and folds” to strengthen the dough. Starting 30 minutes to 1 hour into the bulk rise, gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once an hour for at least three hours total. The longer the bread is in the “Bulk Rise” stage, the “sourer” it will become. Ideally, 9 to 16 hours will give a nice sourdough flavor. However, the bread also tastes great, just not as sour, after three hours.
Pick up the dough from the bowl with lightly oiled hands. Cut the dough in half to make 2 loaves or leave it whole for a larger, single loaf. To shape, start at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.
Coat the bottom of your Dutch oven with parchment paper to prevent sticking and if desired sprinkle with cornmeal. Place the dough inside the Dutch oven for about 1 hour. The dough is ready when it is slightly puffy but not double in size.
Preheat your oven to 450°F towards the tail end of the second rise.
Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough. Use a bread lame or a sharp knife. Cover the Dutch oven. Place the bread into the oven on the center rack and reduce the temperature immediately to 400°F. Bake for 20 minutes. Remove the lid and continue to bake uncovered for an additional 25 to 40 minutes or until deep, golden brown. The internal temperature of the bread should be between 205°F and 210°F.
Remove the bread from the oven, and cool on a wire rack for at least 1 hour before slicing. |
This recipe for Simple to Make Sourdough Bread is from