Sourdough Bread

• μερίδες: 1-2 loaves
• χρόνος ενεργούς προετοιμασίας: 30 minutes
• συνολικός χρόνος: 6 hours

Υλικά

100g Sourdough starter

365g Room Temp Water

500g Flour

12g Kosher Salt

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For two loaves use:

250g Starter

700g Water

1000g Flour

20g Kosher salt

Οδηγίες

In a large mixing bowl, mix starter and water together until frothy, add flour and salt. Mix roughly and leave on counter for 45 minutes.

Stretch and fold the dough, then start a 3 hour timer. Every 30 minutes stretch and fold the dough. You can incorporate mix-ins at this stage as well.

Dust the counter and another bowl with rice flour (reg flour is fine but rice flour prevents sticking and gives a crispier crust). If you doubled the recipe, split the dough into two balls at this point.

Do a final stretch and fold/laminate the dough and put it back into the proofing bowl(s). Leave for 2-3 hours on the counter or 8-12 hours in the fridge. The dough should double in size.

When ready to bake, preheat oven to 500f with your Dutch oven inside. Carefully remove pot, add bread dough (tip: use parchment paper under the dough, and lower it carefully into the pot) and immediately cover with lid. Put the pot back in the oven, turn the temperature down to 425f and bake for 30 minutes. Remove the lid and bake an additional 15 minutes.

Let cool at least one hour before slicing into your hot, fresh sourdough!