Sourdough Bread

Updated at: Mon, 04 Nov 2024 21:40:25 GMT

Step 1

Combine flours and blend. Add 750g lukewarm water and combine with bowl scraper. Autolyse for 1 hour.

Step 2

Add 200g starter and combine using lobster claw pinching hand method. Add 20g sea salt and pour a small amount of warm water over it. Combine.

Step 3

Cover with damp towel and let sit for 10 minutes.

Step 4

Mix by folding for 10 minutes or until you can form a gluten window.

Step 5

Begin bulk fermintation: cover with damp towel and let sit for 1 hour.

Step 6

Every hour, fold gently. Continue 4-7 hours or until dough has doubled in size and appears whipped.

Step 7

Dust surface with flour and allow dough to pour itself out from bowl. Use bench scraper to cleanly and decisively separate into two loaves.

Step 8

Fold each side like an envelope and use bench scraper to flip each loaf over in one decisive motion. Cover the two loaves with a damp towel and let rest for 10 minutes.

Step 9

Flip each loaf over and gently tug outwards, being sure to retain bubbles. Gently fold the sides in, pinching at the seam if necessary. Then roll up like a jelly roll.

Step 10

Transfer to proofing baskets, seam side up. Cover with plastic and transfer to the refrigerator. Cold proof for 8-48 hours.

Step 11

When ready to bake, preheat oven to 500f with dutch oven inside, without the lid.

Step 12

Once preheated, remove loaf from fridge and flip onto parchment paper. Dust with flour and score loaf. Transfer to dutch oven with the lid.

Step 13

Bake covered for 20 minutes.

Step 14

Lower the oven to 450f and remove lid. Bake another 30 minutes or until desired color is achieved.

Step 15

Let cool completely !!! before slicing.

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