Artisan Sourdough Bread Loaf

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the starter from the fridge 6-8 hours prior to making the dough. Feed the starter in this step to make sure it will double and float after the 6-8 hours.

Step 2

Measure all ingredients in separate bowls before combining

Step 3

Mix water and starter

Step 4

Put flour and salt over the starter/water mixture and squeeze between your fingers to throughout hydrate the flour. Continue working until no lumps remain.

Step 5

Place the dough mixture in your proofer or on the counter at 75-80 degrees, wait 10 minutes

Step 6

K1- Knead the dough 30 times to center, and flip over then rest In proofer for 10 more minutes

Step 7

K2 - Kneed dough again (30 times to center and flip) and put back in proofer for 10 minutes

Step 8

K3- Kneed dough again (30 times to center and flip) mark the time (2 hours is key) and rest the dough for 30 minutes in the proofer

Step 9

F1 - lift and fold over each quadrant once (4-folds) and reat in proofer for 30 minutes

Step 10

F2 - lift and fold over each quadrant once (4-folds) and rest in the proofer for 30 minutes.

Step 11

F2 - Part B- If you are adding in inclusions measure then and set aside half of them, divide the first half into 4 smaller amounts and add them in with each fold.

Step 12

F3- lift and fold over each quadrant once (4 folds) and rest in the proofer for 30 minutes.

Step 13

F3 - Part B- If you are adding in inclusions take the half of inclusions previously set aside, divide this half into 4 smaller amounts and add them in with each fold.

Step 14

Sprinkle a small amount of water on your work space and spread around, this prevents the dough from sticking to the work space.

Step 15

Divide dough in half and begin shaping

Step 16

To shape into an oval loaf: shape the dough into a rectangle. Then fold the top 3rd of the rectangle down, then the bottom 3 up. Lift then rotate the. Fold top 3rd down and bottom 3rd up again. After filing the bottom up you roll the dough over so the seam is towards the bottom-front, rest the dough 10 minutes

Step 17

Dust your bannetin and work surface with flour. Shape by lifting dough with scraper and flipping it over onto the floured surface. Then fold fold in 3rds as you did in the pre-shaping.

Step 18

Place in the baneton seam side up and cover with plastic rest overnight (or 8 hours) in the fridge

Step 19

To bake put a lidded Dutch oven in the oven and preheat for at least 45 minutes at 450 degrees

Step 20

remove the dough from the fridge and pat lightly to remove moisture. dust bottom of loaf with cornmeal, flip onto a piece of parchment paper and score the dough.

Step 21

Bake with lid on for 20 minutes

Step 22

Take lid off and reduce heat to 425 and bake for another 20 minutes

Step 23

Cool completely before slicing