Directions: |
Directions:FEED SOURDOUGH STARTER
As stated in the baker’s schedule above, you will want to feed your sourdough starter in the morning. Let it rise and fall (may take 6-10 hours) before incorporating into bread mixture.
STEP 1: MIX FLOUR & SALT
First, place a large mixing bowl onto your kitchen scale and zero it out.
Then, spoon bread flour into the bowl until you measure 520 grams.
Next, add 2 tsp fine sea salt. You can alternatively use kosher salt if you don’t have sea salt on hand.
STEP 2: MIX WATER & SOURDOUGH STARTER
In a separate smaller bowl, add 375 grams of warm water. Then, mix in 90 grams of active sourdough starter. Stir together until the starter is dissolved and the water looks cloudy.
STEP 3: MIX WET & DRY INGREDIENTS
Next, take your dry ingredients and slowly incorporate the wet ingredients with a spatula or wood spoon handle. Mix thoroughly until no flour is left.
This will produce a shaggy dough that is fairly tough. If you have issues fully mixing the flour, add 1 tablespoon of warm water and stir some more. The dough will be sticky, but should not be runny.
Cover the bowl with a towel or plastic wrap and let rest 30 minutes. The dough will loosen up as it rests.
STEP 4: STRETCH & FOLDS
After the dough has had some time to rest, do three to four sets of stretch and folds 15-20 minutes apart. You will do these right in the bowl, no need to place on a floured surface.
For this set of stretches, think of your dough as a round ball segmented into fourths. Wet one hand, take ahold of 1/4 of the dough and pull it straight up, then fold it over on top of the rest of the dough.
Turn your bowl slightly, then take the next 1/4 and do the same. Repeat this process around the dough ball until all four segments have been stretched up and folded back down. Do this again one more time for a total of 8 stretch and folds.
Wait 15-20 minutes to let the dough rest.
Repeat another set of only 4 stretch and folds.
Wait 15-20 minutes. Repeat another set of 4 stretch and folds if needed.
This process helps strengthen the gluten in the bread.
Cover the bowl with a wet towel and let sit to proof (rise) in a warm place overnight. If you live in a cold climate, make sure you place the dough in your warmest room, away from drafts or exterior walls.
STEP 5: FINAL STRETCH & SHAPE
The next morning, check your dough first thing.
Your dough should be almost double in size, jiggly, and show signs of bubbling. Do the poke test to see if it has proofed properly. Poke a floured finger into the dough. It should be soft and spring back.
If it is hard, it needs more time to proof. You can try placing it in the oven with the light on (but not the heat) for an additional hour. Check again.
Once the dough is ready, you will do your final sets of stretch and folds.
This set will be different than the first. Wet both hands, place them on either side of the dough and scoop it up in the middle. Let the dough hang down on both sides a foot in the air. Let it stretch down a few seconds, then place it back in the bowl, folding over itself.
Wait a minute, turn the bowl, and repeat this process. Wait 15-20 minutes and repeat a second set of stretch and folds in the same manner. If your dough is runny, you will want to repeat this process again a third time. This time, flour a countertop or work surface and place the dough on the counter. Do your third and final set of stretch and folds from the countertop, then place directly into the floured or oiled loaf pan.
STEP 6: RIPEN DOUGH IN REFRIGERATOR
Place your loaf pan with the sourdough dough into the fridge.
Pre-heat your oven to 450 degrees Fahrenheit. Time for one hour.
After the hour is up, your dough will have had time to firm up in the fridge, and your oven will be nice and hot.
STEP 7: BAKE AND COOL
The final step is to bake your loaf pan sourdough! If you wish, you can score the top for appearance sake. For a fuller dome, do not score it.
Bake at 450 for 20 minutes. Then, lower the heat to 425 and bake 20-25 more minutes. Your bread should read 205 degrees when taken with a thermometer.
Let your bread cool in the loaf pan for 10 minutes, then remove and cool completely on a cooling rack. |
This recipe for No-Knead Sourdough Bread Recipe is from