Sourdough Bread Recipe

Sourdough Bread Recipe

Ingredients:

• 310 grams warm filtered water (90F) 
• 120 grams active starter 
• 500 grams all-purpose or bread flour 
• 16 grams fine sea salt 

Tools:

• Bread-Making Tool Kit

Instructions:

1. For the Dough:

In a large bowl, whisk together the water and starter by using the Danish Dough Whisk until combined. Add the flour and salt. Stir together with the whisk or by hand until the mixture is very shaggy but most of the flour is mixed in.

Cover with a damp kitchen towel/bowl cover and let it sit at room temperature for 1 hour.

2. For the Stretch & Fold:

Fill a small bowl or measuring cup with some cold water. Uncover your dough. With the dough bowl directly in front of you, dip your fingers into the water, and then slide them under one edge of the dough down to the bottom of the bowl. Pull that section of dough up, stretch it over the center, and press it down into the dough to help hold it in place. Turn the bowl 90* and repeat 3 more times until you’ve made 4 folds and turns (essentially stretched and folded each 4 corners of your dough).

Cover the bowl and rest for another 20 minutes. Repeat the process of stretch, fold and rest, 3 more times (or more, continuing to stretch and fold will develop a stronger gluten structure resulting in a chewier loaf).

3. For the Bulk Rise:

After the final stretch and fold, shape your dough into a ball. Transfer your dough ball into a clean bowl. Cover and let the dough rise until well puffed, 6 to 12 hours, or you can place it in the oven with just the light on (that’s what we usually do), which will speed up the process to around 2-3 hours.

To test if the dough has risen enough, dip your finger in flour and poke the top of the dough. If it mostly springs back, it’s ready! If it holds the indentation without any movement or feels very dense, continue letting it proof and test it every hour. If it looks deflated or very soft, it is likely over-proofed. You can still bake it! It might be flatter after baking but should still taste great.

4. For the Fold & Shape:

Dip both hands in cold water. Slip your fingers under the dough on either side (you can also use SmartScraper for that) and lift the dough up to place on the counter.

Sprinkle the top of the dough lightly with flour, and flip it over so the floured side is down. Pinch all of the edges into the centre. Flip the dough over so the seam is on the counter. With your hands cupped around the top, gently pull the dough ball towards you, tightening the shape. Continue this motion by rotating the dough so that the edges are tightened all around and it forms a nice ball. Lightly dust with flour.

Line a bowl with a clean kitchen towel and dust with flour. Use the SmartScraper  to carefully pick up the dough ball and flip it over, setting it smooth side down in the towel. Cover and rise at room temperature for 30 minutes. (You can also cover it with plastic wrap and refrigerate the dough for up to 36 hours. The cold slows the rise and ages the yeast, resulting in a more sour, deeper flavored loaf).

5. For the Baking:

Place a large cast-iron Dutch oven with the lid on in the oven. Preheat the oven to 500F for 1 hour (if you have chilled your loaf for more than 1 hour, remove it from the refrigerator while the oven preheats). Uncover the bowl with your loaf and lightly flour it. Place a piece of parchment paper on top of the bowl. While holding the parchment paper with your hand (you can also place a cutting board or baking sheet), invert the bowl that the dough falls onto the paper. Remove the bowl and towel.

Using the Lame score your dough (it could be just a straight line or some decorative pattern if you would like). Carefully remove the pot from the oven. Using the parchment paper as handles, place the loaf inside the pot and cover with the lid. Try to don’t have any parchment paper sticking out. You can carefully use the lid to fold it inside the Dutch oven.

Bake for 20 minutes. 

Reduce the oven temperature to 450F. Carefully remove the lid and continue baking until the crust is a deep golden brown or the internal temperature is 195F to 205F, about 20 minutes more. Use the parchment to lift the bread out of the pot and place the loaf on a wire rack to cool completely before slicing (let it cool for at least 2 hours).

Enjoy!

NOTES: 

- we recommend using a scale.

-  you can place 2 ice cubes together with your dough inside the dutch oven prior to the baking. This will create steam inside the dutch oven, which helps the bread to rise properly and develop a desirable texture and crust. Additionally, the steam contributes to a crisp and golden crust, enhancing the overall appearance and flavor of the bread.

*Recipe adapted from: https://preppykitchen.com/