Directions: |
Directions:1-2 days early activate the sourdough starter from the fridge. To Activate- get out scales and measure into a quart jar: 85 grams sourdough starter,100 grams Bread Flour and 100 grams Water. Stir well and cap lightly, place a rubber band over the jar at level of mixture let sit overnight. By morning you should see that it has doubled, If not, repeat. Not sure if it is ready? Do a float test, see if a little piece of mixture floats on water. Your ready to begin
This process takes about an 2.5 hours to be ready to rise
1-In a large bowl combine your two flours and salt- mix well, add water and starter, . Mix dough large spoon or spatula. Make sure all the water has been absorbed. Turn out onto clean countertop. Dough will be sticky to the touch. Cover with a wet towel for 30 minutes.
2- Next wet your hands and give it a stretch and fold. Be gentle, you don’t want to tear or over stretch your dough.
3- set timer for 30 minutes, wet hands gently stretch & fold. Repeat 3 more times. Dough should now hold shape and not be sticky.
4- It is time for the bulk rise. Set your dough into a container and cover with a lid or wet towel. Let this rise until almost double in size. This will take several hours.
5- Once your dough has doubled in size, take it out of the container and spilt into two equal dough pieces.
Next, pre shape your dough balls by doing coil fold. Cover with a wet towel and let it rest for 20 minutes. In the meantime, dust your bannetons/or bowls with flour.
Do a final shaping. and place seam side down into floured banneton. Heavily dust the tops of your bread with some more flour. (I prefer rice flour)
Cover with a plastic bag or wrap and proof in room temp for 1- 3 hours or until it passes the poke test. (bounces back) I like to give the dough its final rise in the fridge and bake the dough in the morning.
Once your dough passes the poke test, preheat your oven to 500ºF. Be sure to put your Dutch oven including lid in to get preheated as well.
Once preheated, gently roll your bread out of the banneton onto a parchment paper. Brush off the excess flour and give it a slash with razorblade right down the center of the bread.
Using the parchment paper to transport place bread in dutch oven, give the dough a few sprays with water and cover with lid. (careful don't burn yourself) reduce heat to 475F and bake for 20 minutes.
Next, take the lid off, lower the temp to 450ºF and bake for another 20 minutes or until you like the golden color of your bread. (If you have a second loaf leave lid in oven for next batch. Lift bread with corners of parchment or spatula and let it cool on a wire rack for about 20 –slice into your bread and enjoy!!! |
This recipe for Sourdough Bread is from