Sourdough
This recipe right now is for personal reference while I'm working on breadmaking - there are plenty of great online sources regarding creating a sourdough starter, baker's percentages/ratios, how to perform stretch-and-folds, etc that I may link later.
Sourdough
This recipe right now is for personal reference while I'm working on breadmaking - there are plenty of great online sources regarding creating a sourdough starter, baker's percentages/ratios, how to perform stretch-and-folds, etc that I may link later.
Cooking Instructions
- 1
Mix flours and water together in a bowl, and let sit for 45-60 minutes (autolyse).
- 2
Add starter and knead into dough - I need about 5-10 minutes until the dough appears quite smooth. Then add the salt and fold it in.
- 3
Bulk ferment for ~6 hours at room temperature in a covered bowl (my apartment is usually ~75F), and stretch-and-fold every 30-60 minutes until the dough begins to hold its structure.
- 4
Pour the dough gently onto a floured bench and shape the dough into a taut ball (for a boule). Line a deep bowl with a cotton towel and dust with all-purpose flour or rice flour (latter is better at preventing the dough from sticking to the cloth). Place the dough into the bowl, smooth side down.
- 5
Proof for 1-2 hours and check with the finger poke test every once in a while. Preheat oven to 500F along with dutch oven.
- 6
Flip the dough onto parchment paper and score. Place into dutch oven and bake for 20 minutes with lid on, then remove the lid and bake for additional 20-30 minutes at 430F or until golden brown crust.
- 7
Cool bread at least an hour before slicing!
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