Source: A secret. Seriously he told me not to say.
Notes: I've done this once. This is my go to recipe to practice sourdough bread making.
Given the amount of time it takes between some steps, you'll want to start this in the morning or the evening.
Serves: 1 900g loaf - you decide ;)
Ingredients: <the ingredients provided generally in the order they are used, including any prep>
- 360 lukewarm water, divided
- 30g 100% hydration levain - see separate post about this
- 500g bread or king arthur AP flour
- 10g salt
Program: <list of steps>
- Place 10 grams of water aside
- Whisk 350g water and levain together until broken up
- Add flour and stir with hands or wooden spoon until no dry flour remains
- Cover bowl and let sit for 30 mins
- Add salt to top of dough and sprinkle with water
- Knead into dough until uniform
- Cover and let sit for 30 mins
- Using wet hands fold dough until tight and uniform, 6 to 8 folds - see this or any similar video
- Cover tightly and let sit at cool room temperature until puffy, jiggly, and bubbly, about 12 to 16 hours, OVERNIGHT
- Flour top of dough and countertop liberally. Unstick dough from bowl and transfer to counter
- Pat gently into 7 inch disc
- Fold edges over to form round - as in this video
- Cover loosely with bowl or plastic wrap and let sit for 30 mins
- Line colander with linen towel and dust liberally
- Flour top of ball and unstick using bench knife
- Repeat patting and folding to form tight round. Pinch seam tightly to seal and transfer to floured towel in colander seam side up
- Flour top of dough ad fold over edges of towel to cover
- place colander in large plastic bag and cover loosely but completely
- Let sit at room temp for 1 hour then transfer to fridge for 8 to 24 hours. OVERNIGHT
- 30 mins before baking, place covered dutch oven on middle rack and heat to 500 degrees
- Fold back edges of town and dust top of loaf
- Lay a 12 inch square piece of parchment on countertop
- Gently invert loaf onto center of parchment
- Use sharp knife make single 1/4 inch cut from edge to edge or any cut you want - see the internet for tons of ideas
- Remove pot from oven and remove lid
- Holding edges of parchment , carefully and gently place loaf into pot
- Cover pot and return to oven, reducing temp to 450
- Bake for 20 mins
- Remove lid and continue to bake for 15 to 20 mins or until golden brown
- Remove pot from oven
- Place loaf on bare rack and continue to bake for 5 to 10 mins longer until deep golden brown
- Transfer to cooling rack and allow to cool for at least two hours
Variations:
Log:
- First Made: April 2020
- Last Made: April 2020
Tags:
- Meal: Side
- Special:
- Sidebar:
- Source: Website
Version: Version 1.3
