Sourdough Bread
Ingredients
- 500g bread flour (i used a mix of all purpose + whole wheat)
- 350g warm water (not hot! ~75f)
- 10g sea salt
- 50g active starter
Preparation
Prepare your starter the night before and feed again the morning of bread making
Wait 4ish hours until your starter is bubbly and has risen in double it's size
Autolyze your dough by mixing flour and water together, use your hands to roughly combine together
Texture will thick and sticky and that's okay
Cover and let rest for 1 hour
Mix again, you'll notice the dough is much easier to work with now that the enzymes have worked it's magic and broken down the proteins and sugars
Do your first set of stretch + folds and cover and rest again for 45 mins
Repeat this stretch + gold step 3 or 4 times
Each time, the dough will be noticeably more structured and
NEXT MORNING, remove your dough and let it warm up to room temperature ~30 mins
Preshape your dough by stretching and folding it again towards the center
Rest 30 mins and repeat
This is your final shaping so make sure you fold it into a round, tight ball
Let it rest again for 30 mins and preheat your oven to 475F
Bake for 25 mins in a dutch oven, covered
Then lower temp to 400F
Bake for another 10-20 mins or until golden brown