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My Sourdough Bread Recipe
Ingredients:
325 grams warm water (I use Spring water)
200 grams Active sourdough starter
500 grams Bread Flour (King Arthur Blue/White Bag)
12 grams of salt mixed with
25 grams warm water *Set aside
Directions:
Add the 325 g of warm water to a bowl.
Add the 200 g of sourdough starter
Mix well
Add 500 grams bread flour
(Mix with wet hands works best)
Form into a shaggy ball cover with a wet towel and let rest on counter for 1 hour. *tip for colder home - place in oven with just the oven light on for one hour
After one hour, add the salt and warm water mixture and give it a good mix. Shape into a dough ball to trap the gas.
Leave on the counter, covered up for 30 minutes
After 30 minutes, we’re going to do four sets of stretch and folds. Grab an edge and pull it into the center rotate and repeat four times. Cover and let rest for 30 minutes. We will repeat this process three times.
After the final stretch and fold, this is when we shape the dough into a good tight ball.
Place the dough ball into a flowered Banneton basket. Cover with plastic and let’s sit on counter for one hour.
Place the basket into the refrigerator for 12 hours or up to two days
To bake preheat oven to 450° with a Dutch oven inside warming as well. When temperature is reached place the dough ball on parchment paper inside the cast iron Dutch oven covered. Cook for one hour.
If the top is not dark enough, you can cook for a few more minutes without the lid on
When finished let rest and cool.
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