Sourdough Bread
This makes one loaf
Ingredients
Feed Starter-- 6-12hours before using your starter
- 35 g starter
- 125 g Filtered Water
- 140 g Organic All Purpose Flour
Recipe Ingredients: Once starter is active and bubbly
- 100-125 g of Active bubbly Starter
- 10 g Salt
- 350 g Filtered Water I like warm water around 105-115°
- 500 g Bread Flour
Instructions
- In a large bowl using a kitchen scale, measure out the ingredients. Mix until it's pulling away from the sides. It will look shaggy. Loosely cover with a lid and set on the counter for 8-12hrs
- **Optional an hour before the next step, do one set of stretch and folds.It is completelyy optional and not necessary at all. But makes a smoother dough.
- On a lightly floured surface, dump dough and roll in into a ball. Push and pull the ball 4times (push away, then pull it it back). Place in a banneton basket or a bowl lined with a cloth and lightly dusted with Flour, cover and place in fridge for 1 hr. This will give the best spring to score.
- Meanwhile, preheat your oven to 450° and place a dutch oven in to preheat. I like to place a pizza stone on the rack below the dutch oven. Once the hour is up, flip the dough onto parchment paper and score the bread.
- Place in the hot dutch oven- be sure to wear oven mits! Optional- add 2 ice cubes under the parchment paper. Bake for 30mins. Remove the lid and lower the temp to 425° and bake for another 15-20mins. Let cool Completely before slicing. Enjoy!