My Signature Sourdough Bread

My tried and true sourdough recipe. This recipe makes 2 loaves of bread

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Step 1

In the morning feed your starter to make a levain. Once active and bubbly you can begin baking.

Step 2

In a large bowl add water, then add levain and ensure it is all floating. Use your bread whisk and mix well. Next add flour. Mix and stir well. Be sure to fully work the flour into the liquid. Mix by hand if needed and squeeze the dough mixture between your fingers to fully incorporate. Roughly shape into a ball. Dough should be shaggy and sticky at this stage.

Step 3

Cover and place in your oven with the light on for 1-3hours. This is the autolyse stage. I find 1-2.5 hours is plenty of time and makes the dough easy to work with. Should should be smoother and less sticky.

Step 4

After autolyse add 12g of salt mixed with 10g of water water. Incorporate evenly into the dough. Let sit 30-60 minutes then begin stretch and folds. Perform a set of stretch and folds every 30-60 minutes for 3 times, returning the covered bowl to the oven with light on between each set. Once completed leave the bowl to sit for another hour or two.

Step 5

After the final counter ferment turn dough out on lightly floured surface and divide into two equal halves. Shape your dough and place in bannetons, cover and place in fridge overnight for cold proving.

Step 6

The next morning preheat your Dutch oven in your oven to 450°. Once heated, place your dough in parchment paper, score and insert into the Dutch oven, cover with lid and bake for 20 minutes. Remove lid and continue to bake in pan for another 18-20 minutes depending on how dark you want your crust. The finished loaf should be browned with an internal temperature of 200°. Let cool completely before cutting to avoid a gummy interior.