Lisa’s signature sourdough

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, temp 70 degrees. Temp much over 75° can result in overproofing, so check thermometer.

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

On third stretch and fold, add minced garlic and rosemary, a bit on each fold.

Step 5

Place back in 70 degree spot and allow to rest and expand about 40-60%. It’s done when the skin is smooth, bubbles are visible throughout- this is why it’s good to use glass bowl, it jiggles a little when shaken, a thumbprint indents and slowly releases. This is bulk fermentation which alows bubbles to form inside loaf. Takes about 60-90 mins, but this time can vary so check for above indicators.

Step 6

Stretch dough into rectangle, then fold in thirds like a letter. This is lamination. 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. Cover loosely with plastic wrap and place in fridge for overnight proofing See video. https://youtu.be/VEtU4Co08yY?si=cX6-55LuCP16Y8Dz

Step 7

When using graniteware pan, place it 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 8

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 into bottom. 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 9

HOW TO BUILD THE LEVAIN 1 tbsp sourdough starter 30 Gms bread flour 10 Gms whole wheat flour (This is about 1/3 C flour) 40 Gms water (This is about 1/4 C water) Mix and keep at around 75 degrees for 4-6 hours prior to mixing sourdough loaf. It is ready when it has risen and is very bubbly. Use at peak. Depending on the strength of the starter, sometimes this requires an overnight wait. If unsure, take a small amount of starter and dump it into a bowl of water. It should float.