Hillary's Sourdough Recipe

Updated at: Tue, 27 Feb 2024 15:22:01 GMT

Step 1

30 g starter 125 g warm, filtered water 140 g flour Pour warm water and starter into mason jar and mix well. Add flour and stir until all flour is mixed in well. Loosely cover the mason jar and store until at least doubled in size-4- 24 hours when stored at room temp. Store starter in the fridge when not planning on baking right away. The day you want to make dough, take it out of fridge, allow to come to room temp. Feed. If stored for more than one week in the fridge, feed twice before baking with it.

Step 2

Bring starter to room temp, if stored in fridge (about 30 minutes). Whisk starter and water together in a large bowl with a fork. Add flour and salt. Combine until a stiff dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a damp towel and let rest for 30-60 minutes. Replenish starter, and store according to preference.

Step 3

After dough has rested, work into smooth ball by stretching and folding.

Step 4

Cover with damp towel and let rise over night at room temp. At 70 degrees this will take about 8-10 hours. Dough is ready when it has doubled in size.

Step 5

In the morning, coax the dough onto a lightly floured surface. Pull the dough into a flat disk. Add any inclusions. To shape it into a round, start at the top and fold the dough over toward the center. Turn and fold again until you've come full circle. Let rest 5-10 min.

Step 6

Dust banneton with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place dough into the banneton basket, seam side up. Pinch/stitch closed.

Step 7

Cover and let rest 30 minutes to 1 hour at room temp. Alternatively, place dough in fridge for up to three days. The dough is ready when it looks puffy and has risen slightly. Preheat oven to 450 degrees.

Step 8

Invert dough from banneton onto parchment paper. Sprinkle with flour and rub into the surface. Score. Use parchment to transfer into dutch oven.

Step 9

Bake on center rack covered for 20 minutes. Remove lid and continue baking 22-30 minutes more. If lacking color, remove from Dutch oven and place directly on oven rack. When finished, transfer to wire rack and cool 1 hour before slicing.

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