Ingredients
Equipment
Method
- Add your Flour and Water into a bowl. Let sit for 30 minutes. No need to stir. Once the Autolyse process has completed add the 2 cups of starter on top of the flour and water mixture and then cover the starter in salt.
- Dimple in starter with your hands, water, flour and salt all together until combined. Let sit for 30 mintues (roughly).
Stretch and Fold
- Stretch and Fold Time! Perform 3 stretch and folds every 15 minutes. After each stretch and fold cover with a tea towel or plastic wrap and put in a warm place.I like to put mine next to the stove or the oven! Perform 3 stretch and folds every 30 minutes.
- Cover with a damp tea towel or plastic wrap and let the dough do its bulk ferment for 8-12 hours. The dough should have doubled in size. Split the dough into 2 balls, so cut down the center once the bulk ferment has happened. Try to not break the beautiful bubbles in the dough! Round it out into a loaf and let it sit for 20 minutes or so.
- This particular recipe can make 2 loaves of bread, or 1 large loaf! Transfer your dough into a flour banneton basket and place in the fridge overnight! The proofing time is 12-15 hours.
Baking The Sourdough Bread
- The next morning after your sourdough bread has proofed, roll it out of the basket onto a floured piece of parchment paper. Dust the top of the dough with flour and make a pretty scoring pattern on the top with a razor.
- Preheat your oven to 500 degrees with your Dutch oven inside.Bake for 20 minutes with the lid on.
- Reduce the heat and bake at 475 and bake for another 20-25 minutes or until the top is browned.Take out of the oven and let it sit on the counter for at least 30-1 hour before cutting into.