This is my first ever sourdough bread recipe using my first ever sourdough starter! Overall I'd say it was a success! I have learned so much more about the sourdough bread-making process. Now I make this recipe in a much simpler manor. This process takes ~18-20 hours.
909 gram loaf, 80% hydration dough.
To see the stretch and fold technique: https://www.youtube.com/watch?v=2zM50RHnWvE
Dough pre-shaping and final shaping technique: https://www.youtube.com/watch?v=IxVSlizlt-s&t=311s
The recipe is here, and pictures of the process are below:
Ingredients:
Directions:
Day 1:
4 p.m. In a large bowl weigh out 200 g starter, 300 g bread flour, 100 g whole wheat flour, and 300 g water. Mix the dough together by hand or with a spatula, breaking down any lumps as you go until a wet sticky dough forms. Then cover the bowl with plastic wrap and let rest at room temperature (70-80°F) for 1 hour. This step is called "autolyse" and allows the flour to hydrate.
5 p.m. Sprinkle 9 g salt all over the dough. Use your hands to perform 40 stretch and folds, rotating the bowl as you go. This will help incorporate the salt. Cover the bowl and rest for 1 hour.
6 p.m. fold the dough again (dipping your hand in water helps), performing 12 stretch and folds. Cover and rest 30 minutes.
6:30 p.m. Perform 6 stretch and folds. Cover and rest 30 minutes.
7 p.m. Take the dough onto a clean surface, slightly wet your hands, and shape it into a relatively tight ball. Leave it, smooth side up, on the counter, lightly dust with flour, and cover with plastic wrap. Rest 30 minutes.
7:30 p.m. Shape the dough again. Then prepare a deep 7-8 inch wide bowl by placing a clean pillowcase or tea towel inside nad dusting heavily with flour. Plop your dough inside, smooth side down. Dust the dough with flour, fold the fabric over, and let rest 30 minutes.
8 p.m. Place the dough inside a refrigerator and rest overnight, 8-16 hours.
Note: In total it rises 4 hours before refrigeration
Day 2:
8:00 a.m. Begin preheating your oven to 500°F with a dutch oven inside. After preheating, let it sit inside another 30 minutes so it gets very hot.
9:00 a.m. Take the dough out of the fridge. Take the dutch oven out, take off the lid, and plop the dough inside, smooth side up. Score the dough as desired but work quickly. Place the lid on and return to the oven.
Bake the loaf for 30 minutes at 500°F with the lid on. Then take the lid off, reduce the temperature to 450°F, and bake for another 20 minutes. Immediately remove the loaf from the dutch oven to a cooling rack.
Let cool 2 hours before slicing into!
12:30 p.m. Fresh sliced bread goes excellent with butter and/or jam. You can also toast the leftover bread, use it for garlic bread, grilled cheese, sandwiches, croutons, etc.
Stays good 5-7 days at room temperature, 2 weeks in the refrigerator, and up to 3 months in the freezer.
Makes 1 loaf, feel free to double the recipe.
Day 1:
What my starter looked like before making the bread. As you can see it had risen to over double in size and then fell (you can see the streaks). Lots of bubbles remain.
Before mixing 200 g of the starter, flours and water together. Don't add the salt yet!
After mixing 200 g of the starter, flours and water together.
Then cover and let rest 1 hour for autolyse.
After autolyse. Now we add the salt.
After doing 40 stretch and folds to incorporate the salt.
Now we cover and let rest 1 hour.
After resting 1 hour and before the 2nd fold.
After folding the 2nd time (12 stretch and folds).
Covered and rest 1 hour.
After resting 1 hour. I should have done 1 more stretch and folds (6)...but apparently I forgot...so I guess now we move to the pre-shape!
Before pre-shaping.
After pre-shaping (top view).
After pre-shaping (side view).
We then lightly dust with flour, cover, and rest 30 minutes.
After resting 30 minutes, top view.
After resting 30 minutes, side view. As you can see it flattens a bit.
After the final shape, top view.
After the final shape, side view.
We've got our prepped basket.
And we plop that baby in there!
Let rest 30-60 minutes.
After resting 30-60 minutes.
Then cover and rest in the fridge overnight.
Day 2:
What it looks like the next morning.
Preheat the pot you'll use.
Plop it smooth side up in the pan and score it.
After baking.
Amazing!
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