Sourdough Bread

1000 grams flour 

735 grams water 

250 grams starter 

24 grams salt 

 

Pour active starter into water, it should float. 

Mix until milky looking. 

Option 1: Add Flour and salt and mix until combined. It will be sticky until it comes together. 

Options 2: Add Flour and  mix until combined. It will be sticky until it comes together. 

Cover and let sit for 30 mins (ive been anywhere from 15mins to 1.5 hours and everything still worked out) 

Option 2: Add salt with a little bit of water so you aren't pouring dry salt into the dough. Mix in salt by gently squeezing into dough. 

Stretch and fold every 20-30 mins for 2 hours ( again you can work this into your time frame just remember it has to be done to strenthen gluten .. or something like that but it has to be done or else you will get a very dense loaf) 

Option 1: Keep bowl covered and after stretch and folds are done put it in the fridge overnight, or for the day depending on what your baking schedule is. 

Option 2: Separate dough into 2 loaves. Stretch dough onto counter into a square shape. Fold lengthwise into thirds and roll into a ball starting from the bottom (the part closest to you) Gently roll the dough towards you and then push it back along to counter and repeat until you have built enough tension for the dough to rise. You will be able to fell this eventually but it only takes a couple of rolls and you dont want to let the dough tear ! Place upside down in banneton (or bowl lined with paper towel and flour), cover and place in fridge overnight. 

Option 1: Remove from fridge, separate into two loaves. Stretch dough onto counter into a square shape. Fold lengthwise into thirds and roll into a ball starting from the bottom (the part closest to you) Gently roll the dough towards you and then push it back along to counter and repeat until you have built enough tension for the dough to rise. You will be able to fell this eventually but it only takes a couple of rolls and you dont want to let the dough tear ! Let sit for 15 mins as your oven warms up. Score and bake ! 

Option 2: Remove from fridge, place on counter. Reshape if necessary, i normally just tighten up the sides. Score while oven preheats and bake ! 

 

Preheat over at 450 with your dutch oven inside 

Bake for 20 mins with lid on and 20-30 without. Baking time will depend on your oven. 

Bread should be 204 degrees inside, i use a kitchen thermometer to check. 

It always best to let your loaf sit for a couple of hours before you slice it ! 

Once you get use to making sourdough you will find a rhythm with the dough and a routine with your schedule. The best thing about it is that even the mistakes taste delish !