Sourdough for Lazy People

Updated at: Thu, 04 Jan 2024 04:11:46 GMT

Step 1

In a large bowl, combine: 4 oz / 113g sourdough starter (UNFED, straight from the fridge...at 100% hydration...meaning when you feed it, you feed equal WEIGHTS...not cups...of flour and water) 12 oz / 340g water (ideally filtered. These are ounces by weight...not fluid ounces...although they are one and the same when it comes to measuring water.)

Step 2

Stir to distribute the starter into the water. Then add: 1 lb 4 oz / 567g flour (all purpose OR bread flour, it doesn't matter. If you want to introduce some whole wheat, you may sub up to 8oz whole grain flour. If you do, add up to 1 additional ounce of water to compensate for the whole grain. 100% whole grain sourdough is not effective with this method.) 0.7 oz / 20g salt (Morton's Kosher is the brand I use. Avoid iodized table salt, if possible.)

Step 3

Stir until it's too stiff to work with a spoon. Use your hand to bring the ingredients together into a uniform dough, about 15 seconds. Oil the bowl and return the dough, covering the bowl. (Or place the dough in an oiled, gallon-sized ziploc bag.)

Step 4

Rise at room temperature until at least doubled in bulk. For most people, this will take at least 12 hours, though robust starters or warm fermentation temperatures may decrease this time, and starving starters or cold temperatures may extend it upwards of 30 hours or longer. You'll get to know your starter's characteristics as you bake more frequently. Once the dough has doubled, you have an additional window of 12ish hours that the dough can remain at room temperature before it needs to be shaped. (I typically rise about 20 hours before shaping, so I start my dough about 24 hours before I plan to serve bread.) The longer the dough rises, the better the flavor will be. You can also refrigerate this dough immediately after mixing, for up to 4 days. Remove from the fridge 3-4 hours before shaping.

Step 5

Shape the dough and place it into a GREASED baking vessel...a Dutch oven or loaf pan. Cover and rise on the countertop for 90 minutes. (NOTE: If your initial rise was fast...less than about 12 hours...your second rise should only be 45-60 minutes. If your initial rise took longer than 30 hours, your second rise may need to be 120 minutes or longer. You will learn your starter's ideal timing the more you bake with this method.)

Step 6

Please into a cold (un-preheated) oven and turn the oven on to 425F / 220C oven and bake, covered, for 45 minutes. Remove the cover and bake an additional 15 minutes. Remove from baking vessel and cool fully before slicing.

1 liked

0 disliked