Sourdough Bread

• 份量: One 1200 gram loaf

配料

227 grams starter

397 grams water

600 grams AP flour

12-18 grams salt

步骤

FEED STARTER. Schedule your bread making by working backwards from when you need it. (See sample schedule in Notes). Feed your starter equals parts starter, flor water (1:1:1 ratio), for a 3-6 hour rise/peak which can be done the morning of your bread making day.

MAKE DOUGH. Using a food scale, weigh each ingredient in grams. Mix water and starter until the starter is incorporated and water looks “milky”. Add flour and salt. Mix in stand mixer using dough hook for 30 seconds on #1 and then #3 for 30-60 seconds until it looks like a rough dough. If mixing by hand, stir until it becomes a “shaggy” dough.

COVER THE BOWL: Cover the bowl (using a lid, cling wrap, or damp towel) and leave it on the counter for a hour, then do your first stretch and fold. TIP: Lightly wet your hands before stretching and folding to prevent the dough from sticking to your hands.

STRETCH AND FOLD: Stretch and folding 2 more times, once an hour for a total of 3 hours and 3 stretch and folds.

STORE IN FRIDGE: Cover and immediately put your dough into fridge after the last stretch and fold. Store 8 - 48 hours (can even store as long as 120 hours).

REMOVE DOUGH. Remove the dough from the fridge and let it sit on the counter for at least 15-30 minutes (times can vary depending on how hot or cold your house is). Once it gets to room temp, gently remove dough from the bowl and place it on countertop. You shouldn’t need to flour the surface, but if your dough is super sticky then you might need to add GF flour to your surface / counter.

SHAPE: Shape your dough (this is the first of two shaping), then let rest on counter uncovered and let sit for 20 - 30 minutes (or a little longer if your dough is still pretty cold). It will start to relax a bit.

PREHEAT the oven to 450 degrees and place Dutch oven (with lid on) inside. It’s important to make sure the Dutch oven is preheated enough, otherwise it could mess up your baking time. As soon as the oven gets to temperature, set a timer for 30 minutes (or up to an hour), that’s when it’s hot enough to bake the bread.

DO SECOND SHAPING: While the oven heats, perform a second shaping. Then place dough (seam side down), on a piece of parchment paper and then place into a bowl that will help hold its shape. NOTE: A second shaping isn't always necessary. It’s my preferred method, but I’ve experimented with shaping only once and it still works just fine. Find and do what is best for you and your schedule! Just remember to make sure you create enough tension on your first shape if you're only doing one shaping.

SCORE: Just before placing the loaf into oven, score the loaf using a razor blade, laming tool, sharp knife, or even scissors to score the bread by making 1/4”-1/2” cut across the top. This helps it to rise properly during baking to give it a nice “oven spring”.

GENTLY PLACE LOAF into Dutch oven using the parchment paper as a sling.

BAKE with the lid on 30-35 minute then take the lid off and bake for 12-15 minutes. Your bread should read 200 - 210 degrees with a digital thermometer when done.

LET COOL for at least 2 hours before cutting the loaf.

STORE in an airtight or ziplock bag.

备注

For Wheat Bread recipe:

Substitute 20% of the All Purpose flour with Whole Wheat flour

BREAD DAY SCHEDULE (Example):

7 am - Feed starter 1:1:1 ratio

11 am - Mix bread dough using the provided recipe, then cover (for this step give or take a few hours depending on how long it takes for your starter to peak)

12 pm - Stretch and fold dough

1 pm - Stretch and fold dough

2 pm - Stretch and fold dough

2:01 pm - Put dough in fridge (covered)

————— 48 hours later——————

2:00 pm - Take dough out of fridge

2:30 pm - Put dough on counter top and shape, cover cap with shower cap or tea towel

3:00 pm - Shape again, place onto parchment paper, then into a bowl to keep the shape. Cover again.

3:02 pm - Preheat oven to 450 degrees, and place Dutch oven (with the lid on) inside.

3:30-3:45 pm - Score loaf and bake for 30 minute then an additional 12 minutes with the lid off. Check internal temperature of the loaf with a meat or instant thermometer and make sure it reads 200 to 210 degrees internal temp. If not, continue baking a few extra minutes at a slightly lower temp to avoid over browning loaf.

Let cool 1-2 hours before cutting.