Sourdough Bread from active starter - Chlebek

This recipe assumes that you have at least 100 g of starter.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix 100 g of starter and 300 g room temperature water in a large bowl. Add 450 g of flour. Add 10 g of salt. Mix for 30-60 seconds. Cover with a towel and let set for 30 minutes.

Step 2

Stretch and fold four times Let set for 30 minutes.

Step 3

Stretch and fold four times Let set for 30 minutes.

Step 4

Stretch and fold four times Let set for 30 minutes.

Step 5

Move to a lightly oiled 7+ cup glass container that has a lid or tight plastic wrap. Lightly spray dough with oil. Let sit on counter 5-8 hours. Longer is more flavorful.

Step 6

Remove dough and fold until it can be shaped into a ball. (Avoid too much flour) Let rest for 30 minutes.

Step 7

Move to a metal bowl lined with a little flour. Cover with a towel. Let rest for 60 minutes.

Step 8

Move to fridge. Let it rest for 8 hours to 3 days.

Step 9

COOKING -remove dough from refrigerator and let it come to room temperature as oven and Dutch oven preheat to 450 degrees. Set sheet tray on lower rack and Dutch oven without the lid on upper rack. Wait 20-30 minutes.

Step 10

Remove Dutch oven. Quickly and carefully sprinkle 1/2 teaspoon of flour into pot and place dough into pot. (Alternately use parchment paper- not wax paper!) Score top of bread if desired.

Step 11

Cover with lid and bake at 450 for 25 minutes.

Step 12

Remove lid and bake an additional 10-20 minutes. Should be golden brown.

Step 13

Remove from Dutch oven and set on a wire rack to cool. Wait 30-60 minutes for bread to cool so it can be properly sliced.