Ingredients: active sourdough starter, warm filtered water, bread flour, fine sea salt, all-purpose flour · 1200 min cook time · 250kcal · $1.45
Instructions
1. Take your sourdough starter out of the fridge, feed it, and let it sit on the counter overnight until it's active and bubbly.
2. To make a new starter, combine 1/4 cup filtered water and 1/2 cup whole wheat flour in a jar. Stir until it forms a thick paste, cover loosely, and let sit for a day or two until bubbles form.
3. Feed the new starter daily with 1/2 cup all-purpose flour and 1/4 cup non-chlorinated filtered water for 4-5 days until it's bubbly and active.
4. Add 120 grams (1/2 cup) of active starter into a large bowl.
5. Add 310 ml (1 1/3 cups) of 90°F warm filtered water to the starter. Stir until mostly combined, ensuring the yeast is distributed.
6. Add 500 grams (4 cups plus 2 tbsp) of bread flour and 16 grams (2 tsp) of fine sea salt to the bowl. Mix until it forms a shaggy mixture with no dry flour left.
7. Cover the bowl with a damp kitchen towel and let it sit at room temperature for 1 hour.
8. Perform the first set of stretch and folds: wet your hands, reach into the bowl, lift the dough, and fold it over. Turn the bowl 90 degrees and repeat four times.
9. Cover the dough with a damp towel and let it rest for 20 minutes.
10. Perform the second set of stretch and folds, repeating the process from step 8.
11. Cover the dough and let it rest for 20 minutes.
12. Perform a final set of stretch and folds (off-camera in the video).
13. Shape the dough into a smooth ball. If it's sticky, wet your hands. Transfer the dough to a clean bowl.
14. Cover the bowl with plastic wrap or a beeswax wrap. You can let it rise at room temperature for 6-12 hours for a slow ferment, or in a warmer place for less time. Alternatively, refrigerate for up to 36 hours for a deeper sour flavor.
15. After rising, test the dough by pressing into the center with a damp finger. If it bounces back mostly, it's done. If it doesn't bounce back, it needs more proofing time. If it's slack and loose, it's overproofed but still usable.
16. Lightly dust the dough with flour, then flip it over so the floured side is down.
17. Gather the corners of the dough up and pinch them together to form a beautiful ball. Flip it again so the smooth side is up.
18. Tighten the ball by using your hands to bring it towards you, scooting it, rotating, and scooting again until it's firm and round.
19. Lightly dust the dough with flour.
20. Line a small bowl or colander with a clean, smooth kitchen towel (not terry cloth). Sprinkle liberally with flour.
21. Scoop the dough up and flip it over so the smooth side is down into the floured towel-lined bowl.
22. Cover the dough and either let it rise at room temperature or refrigerate it for up to 36 hours.
23. If refrigerated, bring the loaf out to warm up for about an hour while the oven preheats. If you did a 30-minute rise, take it out of the fridge (where it was for an hour) and let it warm up.
24. Place a cast iron pot with its lid into the oven and preheat to 500°F for about an hour until scorching hot.
25. Uncover the loaf and sprinkle a little flour on the bottom where it was pinched together.
26. Place parchment paper over the dough, then flip the dough onto the parchment paper. Carefully remove the bowl and cloth.
27. Score the bread lightly across the top with a razor blade or sharp knife, just piercing the skin. You can create a feather or leaf design.
28. Carefully remove the 500°F cast iron pot from the oven using oven mitts. Open the pot and, using the parchment paper as a handle, carefully place the dough into the hot pot.
29. Carefully place the lid back on the pot and return it to the oven. Bake at 500°F for 20 minutes.
30. After 20 minutes, reduce the oven temperature to 450°F and carefully remove the lid. Continue baking for another 20 minutes or until the crust is a deep golden-brown color.
31. Carefully remove the bread from the pot using the parchment paper and allow it to cool completely on a wire rack.
32. Slice the golden-brown bread to reveal its beautiful open structure. Serve with butter and a pinch of salt.