Sourdough

info

ingredients

steps

  1. Feed your starter and wait until it is at peak activeness **(see note below)**
  2. Combine the starter, water, flour, and salt in a bowl or container, and leave to rest for 30 minutes at room temperature **(this is the autolyse part of the process)**.
  3. Stretch and fold the dough by grabbing a portion from the edge, and folding over to the center. Do this several times around the dough until it begins to tighten. You shouldn't be ripping the dough as you stretch and fold, and it should look like a round ball when you're done.
  4. Cover the dough with a damp towel and let rest for 1 hour at room temperature. This is the start of the "bulk rise".
  5. Do 4 "stretch & folds" around the sides of the dough **(turning a quarter turn each time, and going up and over the top with each fold)**, then cover with a towel and wait another hour.
  6. Do another 4 "stretch & folds", like before, then cover the dough and let it rise overnight **(at least 8-10 hours)**.
  7. After the bulk rise, do another 4 "stretch & folds" like before, then wait for 30 minutes.
  8. Do a final 4 "stretch & folds", this time flipping the dough over once done so that the smooth side is facing upwards. Then, shape the dough ball by cupping and pulling around the sides with both hands, rotating and pulling towards you **(this technique is hard to comprehend without seeing it, so watch some videos of people "shaping dough" if you're confused)**.
  9. Using a bench knife, flip the dough ball upside-down into a floured cloth-lined bowl. Cover with edges of cloth and let rest for an hour **(or optionally, overnight in the fridge)**. This is the "proofing" stage.
  10. Preheat the oven to 450 degrees fahrenheit, with the baking vessel **(dutch oven ideally)** inside.
  11. Cut some parchment paper to fit the baking vessel **(edges included)**. Invert the cloth lined bowl, flipping the loaf onto the parchment paper. Remove the cloth.
  12. Sprinkle the dough with flour, and rub gently with your hands
  13. Using the tip of a bread lame, or small serrated knife, make 4 shallow **(4 inch long, 1 inch deep)** cuts at 3, 6, 9, and 12 o'clock around the dough
  14. Use the parchment paper to transfer the dough into the dutch oven, cover, and transfer to preheated oven
  15. Bake with lid on for 30 minutes
  16. Remove lid and bake for another 15 minutes
  17. Remove from oven, and transfer to a wire rack to cool for 1 hour
  18. Slice and eat!

notes

Based On