Sourdough bread with complete instructions

My signature sourdough loaf using a graniteware roaster.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a glass bow, mix flours and water and let rest 30 mins. Temp should be about 70 degrees. In cold weather, I place in a very slightly heated oven. (autolyse)

Step 2

Add levain and salt. Mix well, Will look rough and sticky. Let rest 30 mins.

Step 3

Grab a handful of dough and stretch long without breaking, then fold into middle. Do this on all four sides about 20 times. Let rest 30 mins. Builds gluten strength. Do this four times over 2 hours. Here’s a video reference https://youtu.be/VEtU4Co08yY?si=cX6-55LuCP16Y8Dz

Step 4

Place back in around a 70 degree spot and allow to rest and expand about 40-60%. It’s done when the skin is smooth, and bubbles are visible throughout- this is why it’s good to use glass bowl. Correctly proofed dough jiggles a little when shaken, and a thumbprint indents and slowly releases. This is bulk fermentation which allows bubbles to form inside loaf. Takes about 4-6 hours. This time varies based the strength and activity of your starter and the temperature of your kitchen. This is the trickiest part of making sourdough, and time can vary so check for above indicators to determine readiness.

Step 5

Now it’s time to shape the loaf. Stretch dough into rectangle, then fold in thirds like a letter. This is when you can add any extras. After stretching it flat into a rectangle, add 1/4 of the Kalamita olives and rosemary. Fold 1/3 over and add the next quarter of the Kalamata olives and rosemary on top of that fold. Fold the second side over. Turn it 90 degrees and stretch it flat again. Add another quarter of the Kalamata olives and rosemary and fold into a third. Place the last quarter of the olives and rosemary on top of this fold and fold the other side over. Next, form the loaf into a tight ball by spreading it a bit then scooping towards you several times. Finally scoop it in to a floured banneton. Pull the sides up and pinch them together on the top for one last bit of strength. Leave out for 60 - 90 mins for a last bit of fermentation. Cover loosely with plastic wrap and place in fridge for overnight proofing See video. https://youtu.be/VEtU4Co08yY?si=cX6-55LuCP16Y8Dz

Step 6

Place Dutch oven or graniteware pan in oven and preheat to 475*. When oven and pan are heated, pull loaf out of fridge and place top side down and make a 1/2 deep inch slash slightly off center at a 30 degree angle. This allows the loaf to expand and rise properly. Can use a razor blade or bread lame. Can also add some cute decorations. See vid https://youtu.be/A61jyNPXfp8?si=cVzGDijB07o2Yc1B

Step 7

Throw two ice cubes at end of roaster under parchment to add steam. Bake with lid on for 20 mins. Remove lid and lower temp to 450 for 25-30 mins. To verify that it’s finished, insert meat thermometer. Internal temp should be at least 205°. DO NOT SLICE UNTIL COOLED! Wait at least an hour or so. Cutting when hot causes loaf to be soggy.

Step 8

HOW TO BUILD THE LEVAIN I start this process the day before I mix the dough to assure that I have very active starter. 1 tbsp sourdough starter 2 tbsp bread flour 1 tbsp whole wheat flour 3 tbsp water Mix and keep at around 70-75 degrees for 4-6 hrs. In the evening do a 1-4-4 feeding of the starter and let grow overnight- about 12 hours To do the 1:4:4 feeding, mix the above starter with 1 cup bread flour and 1 cup water. Leave covered on counter overnight for about 10-12 hours. It is ready when it about doubled in volume and is very bubbly. It should look like mousse Use at peak or shortly after. If unsure, take a small amount of starter and dump it into a bowl of water. It should float. If your house temperature is very warm, you may need to do this step in a shorter period of time since temperature affects the starter. A cooler kitchen may need longer. Very active starter is the key to a nice fluffy loaf.