Directions: |
Directions:1. Mix the starter, water, and salt in a bowl and stir until combined. Add the whole wheat flour, stir, then the rest of the flour one cup at a time, until the dough comes together in a ball. Cover and let sit for 30-60 minutes.
2. Stretch the dough, pulling from the edge of the bowl, upwards, then fold toward the center. Do this 8 times, rotating the bowl as you go. Cover and let the dough rest for 30 minutes. With wet fingers do this process 2-3 more times.
3. After the last set of stretches cover the dough and let rise somewhere warm for at least 6 hours or until it has nearly doubled in size. Lift the dough from the bowl letting the weight of the dough fold under itself. Do this 4-6 times and then place dough on the counter.
4. Preshape: Rotate the dough while dragging it towards you, tucking the bottom underneath. This will create a round ball, taut on the surface. Sprinkle the top with flour and cover with a tea towel. Let rest 40 minutes.
5. Final shape: Fold dough like a present. Fold in one side, then the opposite side, then top, then the bottom. Now pull each diagonal corner in. Transfer dough, seam side up, to the prepared bowl and cover.
6. Final proof: Refrigerate the dough overnight for 12-18 hours (up to 3 days). To bake the same day let rise in the bowl for 2-3 hours on counter before baking.
7. With the Dutch oven inside the over, preheat to 475ºF. Turn the dough onto parchment paper. Using a lame or sharp knife, score the dough then lift it into the hot Dutch oven. Place 3-5 ice cubes between the parchment paper and Dutch oven to create steam and help with better rise.
8. Bake covered for 30 minutes, then lower the heat to 450ºF. Remove the lid and bake for another 7-10 minutes. Remove bread and let cool on a wire rack for 30-60 minutes. Enjoy! |
Personal
Notes: |
Personal
Notes: Feeding:
~ Every 24-48 hours if left on counter.
~ Every week if left in the fridge.
~ Always feed a 1:1:1 ratio (4oz starter, 4oz non-chlorinated water, 4oz unbleached flour)
~ Throw away or bake with excess (discard) starter
~ To bake, feed starter at least 6 hours ahead of time. Use starter when it's bubbly and big. It should float if you put a tablespoon in a cup or so of water.
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This recipe for Artisan Sourdough Bread (Overnight) is from