Sourdough Bread

Updated at: Thu, 11 Jan 2024 19:44:35 GMT

Step 1

Add your active starter to a large glass bowl.

Step 2

Add 735 grams of room temp water.

Step 3

Mix starter with the water till it is "milky."

Step 4

Add the flour. (Sift the flour)

Step 5

Mix those ingredients together for 2-3 minutes - until all flour is moist. Use a flat wide spoon to stir

Step 6

Cover the bowl and let it sit for 30 minutes.

Step 7

Add the salt and splash* of water. This changes based on humidity)

Step 8

Knead the dough for about 3- 5 minutes, until water and salt are fully incorporated.

Step 9

Cover again and let rest for 30 minutes.

Step 10

Over the next 1.5-2 hours, perform 3-4 sets of "stretch and folds", covering and letting the dough rest after each series. * For each set fold/stretch 4 times * Cover the dough and let it rest at room temperature until doubled in size. OR place it in the fridge for 8-10 hours for a slower fermentation. I prefer this method. Often I start my bread at night and have it ferment in the fridge overnight.

Step 11

Dump the dough onto a clean counter and divide the dough in half.

Step 12

Spread the dough out a bit into a square shape, fold over the sides first, then roll it up. (the dough will be a little sticky, you can add flour if that helps!) Once rolled up, push it away from you, and then pull towards you to build tension in the dough. Do that 3-4 times until your loaf is round and bouncy.

Step 13

Step 15: Repeat with the second loaf.

Step 14

After your first shape, leave the loaves on the counter (uncovered) for 20 minutes.

Step 15

After 20 minutes, shape the loafs one more time, repeating step 14. (You will notice the dough is not as sticky the second time)

Step 16

Gently, with a bench scraper, flip over and place the dough into the floured proofing baskets and cover with plastic. (I love to use shower caps.) put in fridge for 1-2 hours

Step 17

Flip the dough out of the proofing baskets onto a sheet of parchment paper.

Step 18

→ pour some rice into the bottom to prevent burning

Step 19

score your bread. Using the parchment paper to lift the dough, place it into a of the preheated cast iron pot. Then immediately into the oven.

Step 20

Cover and bake for 25 - 35 minutes at 450°F / 232°C.

Step 21

After 25 minutes, remove the lid and put back in the oven for another 5-10 minutes or until a deep golden brown.

Step 22

Remove from the oven and let cool on a cooling rack before slicing into it.

Step 23

Enjoy!

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