Sourdough Bread
Ingredients: sourdough starter, warm filtered water, bread flour, fine sea salt · 480 min cook time · 850kcal · $3.25
Ingredients
cup sourdough starter, 310g warm filtered water, 500g bread flour, 2tsp fine sea salt
Instructions
1. Feed your sourdough starter 6 hours before baking so it is active and hungry.
2. Warm filtered water to about 90 degrees Fahrenheit.
3. In a large bowl, combine half a cup of active starter (120 grams) with the warm water and mix well.
4. Add bread flour (500 grams) and fine sea salt (16 grams) to the bowl.
5. Stir together with a spatula until a shaggy mixture forms with no dry flour hiding around.
6. Cover the bowl with plastic wrap or a damp towel and let rest at room temperature for about an hour.
7. Perform four rounds of stretch and fold every 20 minutes to build up the dough structure.
8. Let the dough bulk rise for 6 to 12 hours at room temperature or overnight in the fridge.
9. Shape the dough into a round ball and place it into a floured towel-lined bowl to rise for 30 minutes at room temperature or up to 36 hours in the fridge.
10. Chill the shaped dough in the fridge for 4 hours while preheating a large Dutch oven in the oven at 500 degrees Fahrenheit for one hour.
11. Invert the dough onto parchment paper, dust with flour, and score down the middle with a razor or bread lame.
12. Bake covered at 500 degrees Fahrenheit for 20 minutes, then reduce temperature to 450 degrees Fahrenheit, uncover, and bake for another 20 minutes until deep golden brown.
13. Carefully remove from the Dutch oven and allow to cool completely on a wire rack before slicing and enjoying.
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