1. Assuming you keep your sourdough starter in the fridge, pour out 90 grams or so into a bowl and feed it with 1/2 cup water and 1/2 cup flour. Cover and set aside at room temp for 3-4 hours until it's active. (Also a good time to feed your refrigerated starter--leave it out until it's active and then back into the refrigerator).
2. In your mixer's bowl, combine 300 grams of water with 180 grams of the starter. Using the paddle attachment give it a whirl for 20 seconds or so to combine.
3. Add 425 grams of flour to the bowl along with 6-8 grams of salt.
4. Mix with the paddle attachment until the dough just comes together.
5. Transfer the dough to a large bowl or other large container, cover with a lid of plastic wrap, and set aside for an hour.
6. After an hour, being stretching and folding the dough over on itself. Do this a few times every 15 minutes for an hour.
7. Park the dough, covered, in the refrigerator for 12-18 hours.
8. Remove the dough from the refrigerator and let it warm up for 2 hours.
9. Scrape out the dough onto a floured surface, fold and stretch a few times, and then shape it into a round loaf with the seams on the bottom. Line a bowl with parchment paper and, using a bench scraper, lift the doughball and plop it into the parchment paper-lined bowl. Cover with another bowl (to allow for rising) or a floured towel.
10. Preheat a covered Dutch oven in your oven at 450F for one hour.
11. After one hour, using a serrated knife, razor blade, or kitchen shears, score the top of the dough (the kitchen shears to a great job--just make 4 or 5 little snips--it doesn't tear the dough like a knife or razor blade).
12. Carefully remove the Dutch oven cover, pick up the dough by the parchment paper and plop the dough gently into the Dutch oven parchment paper and all.
13. Replace the cover and bake for 40 minutes. At the end of 40 minutes, remove the Dutch oven cover and bake for another 15-20 minutes depending on the color you like - remember, this is a wet dough so it needs longer baking time than usual,
14. Turn off the heat, crack the oven door, and leave the bread inside for 10-20 minutes to develop a crispy crust.
15. Remove the bread from the Dutch oven and allow to cool for 20-30 minutes on a rack before slicing.
Make sure to bake it long enough - sourdough bread is notoriously moist because of the high hydration, so it needs a longer baking time than you're probably accustomed to. Also, don't be shy about the stretching and folding--but don't go overboard. Just a few stretches and folds every 15 minutes for that one hour is all it needs but be thorough.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 53mg||1 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 31.5g|
|Protein 4.5g||6 %|
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.
Calories per serving: 156
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!