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Name: classic sourdough bread
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 1
Cuisine: French
Ingredients: 360g warm spring water heat high 1 min. micro; 16.51oz fresh sourdough starter blend into warm water; 906g bread flour mix together to form ball; 1 T sea salt mix in after autolayse 1hr

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INGREDIENTS

360g warm spring water ; heat high 1 min. micro
16.51oz fresh sourdough starter ; blend into warm water
906g bread flour ; mix together to form ball
1 T sea salt ; mix in after autolayse 1hr

Servings

INSTRUCTIONS

in a large bowl - i use my wok- as it has a tight fitting lid.

warm the water- add to wok- i place the wok with water on my scale- them measure in the s.dough- which i mix thru - so it nice and milky looking. then add the flour while still on scale.

mix till a ball is formed. flatten down with a spatula leaving indents. put a lid on. wet a towel- place in micro for 1 min. place onto pf the lid. this keeps the dough warm. leave to autolayse for 1 hour.

now time to add the salt- sprinkle on top then pinch into the dough- do the first stretch and fold. leave for 30 min. 2nd stretch and fold. -prepare your bread baking pans- i like to use 2 WILSON pans they are old 8x4. i cut a piece of Reynolds kitchen parchment paper in each. piece is 12 x 12 , but to make it fit hold above the pan and cut two slits about 4 inches deep, the corners will fold over at he end of the inside of the pan.

after the third stretch and fold- remove from wok- on floured counter cut in half form into a oval to fit into the pan w/parchment paper. i get a plastic bag and place the whole pan inside- if dough looks dry- spray with a bit of water in bag- then twist tie. leave to rise for 1-2hrs. prepare the oven- lowest rack- place a foil tray.. preheat oven - add ice cubes on the tray-- then place the pans on rack above, bake 450 for 20min. then remove from pan turn upside down. bake another 15-20min 400. i spary the inside of the oven during baking,

NOTES

if the dough does not rise enough after you have left in pans. keep in the plastic bag and place in fridge overnight. remove from fridge and keep at room temperature- leave bags on- must get to room temp. before baking. then follow the instructions to prepare the oven for baking your bread. good luck

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classic sourdough bread

360g warm spring water heat high 1 min. micro
16.51oz fresh sourdough starter blend into warm water
906g bread flour mix together to form ball
1 T sea salt mix in after autolayse 1hr

in a large bowl - i use my wok- as it has a tight fitting lid.
warm the water- add to wok-  i place the wok with water on my scale- them measure in the s.dough- which i mix thru -  so it nice and milky looking. then add the flour while still on scale.
mix till a ball is formed. flatten down with a spatula leaving indents. put a lid on. wet a towel- place in micro for 1 min. place onto pf the lid. this keeps the dough warm. leave to autolayse for 1 hour.
now time to add the salt- sprinkle on top then pinch into the dough- do the first stretch and fold. leave for 30 min. 2nd stretch and fold. -prepare your bread baking pans- i like to use 2  WILSON pans  they are old 8x4.  i cut a piece of Reynolds kitchen parchment paper in each. piece is 12 x 12 , but to make it fit hold above the pan and cut two slits about 4 inches deep, the corners will fold over at he end of the inside of the pan.   
after the third stretch and fold- remove from wok- on floured counter cut in half form into a oval to fit into the pan w/parchment paper. i get a plastic bag and place the whole pan inside- if dough looks dry- spray with a bit of water in bag- then twist tie. leave to rise for 1-2hrs.  prepare the oven- lowest rack- place a foil tray.. preheat oven - add ice cubes on the tray-- then place the pans on rack above, bake 450 for 20min. then remove from pan turn upside down. bake another 15-20min 400. i spary the inside of the oven during baking,

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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