Everyday Sourdough Bread
Essential Tools Needed to Bake Bread
- Dutch oven
- Wooden spoon
- Bowls
- Tea towels
- Kitchen scale
- Bread scoring tool
- Oven mittens that withstand 500 degrees
- Dough scraper
- Banneton basket or bowl
- Cooling rack
- Large mixing bowl
Ingredients
355 grams of filtered water
60 grams sourdough starter (fed at least 12 hours prior)
20 grams salt
2 tablespoons of olive oil
510 grams of all-purpose or bread flour
Steps
+ Feed your sourdough starter at least 12 hours before you mix your dough.
+ Add the filtered water and starter to a large bowl.
+ Tare scale to 0 and add flour and mix well.
+ Let sit for 30 minutes.
+ Add flour, salt and olive oil and mix well (should look like a shaggy dough at this point)
+ Cover with a tea towel and let sit in a warm spot in your kitchen for 2 hours. Your oven is a good option or on top of your fridge would work as well.
+ Stretch and fold your dough about four times with thirty minutes in between the stretch and folds.
+ To stretch the dough, pull up slightly on one corner until you feel a slight tug and then fold into the center of the dough. Continue all the way around the dough.
+ Carefully remove your dough from the bowl and place on a flour work surface.
+ Take each corner of the rectangle and fold into the center.
+ Flip the ball of dough over.
+ Sprinkle a little flour on the top of the dough.
+ Take both hands and cup the ball of dough and move forward and then back again on the work surface.
+ Repeat this action until the skin of the dough is nice and smooth. About ten times should be enough to create a tight skin.
+ Place a tea towel in a banneton or a bowl and lightly flour.
+ Place your dough upside down (seam side up) in the banneton.
+ Fold the sides of the tea towel over the dough and place in a plastic bowl to prevent the dough from drying out.
+ Place in your refrigerator overnight or up to 18 hours to ferment. The longer the better.
+ When you are ready to bake your bread take your dough out of the refrigerator and turn upside down on a piece of large parchment paper.
+ Cover dough and let rest for two hours.
+ Place a Dutch oven with the lid on into a cold oven.
+ Heat to 500 degrees.
+ While oven is preheating, we need to score the bread. This will allow the bread to vent while it is cooking. Lightly flour the top of your dough and with a bread scoring tool place a large cut from the top to bottom on one side of the dough. You can also do a large cross on the top of the dough.
+ Remove Dutch oven and take both sides of the parchment paper using it as a sling and place the dough in the Dutch oven. Replace lid.
+ Turn heat down to 450 degrees and bake covered for 25 minutes and then uncovered for an additional 22 minutes.
+ Cool completely for at least one hour before cutting. If you cut the bread too soon the inside will have a gummy texture.
Enjoy!
0 comments