Sourdough bread

Updated at: Thu, 17 Aug 2023 03:53:18 GMT

Step 1

In a mixer, combine water and starter and one cup of flour. Begin mixing. 1/2 cup at a time, add in remaining flour. Before the last cup add in salt.

Step 2

Mix everything well combined and then remove the mixing hook and let it rest for 30 minutes minimum, up to an hour covered.

Step 3

Begin stretching and folding. Every 15-30 minutes until dough is no longer sticky. This step will take about 1.5-3 hours depending on your actual measurements of flour and water. Be sure to fold at least 4-6 times and 4-6 sets, you can do more if needed. Dough will come together and hold shape when it's ready for the next step. Be sure to cover when not handling the dough to prevent drying out.

Step 4

Cover and place in a stable temp (I use the oven turned off with the light on). Allow to rise until just double. Do not let it over proof.

Step 5

Once doubled, remove from bowl gently so to not disturb the bubbles. On a floured surface gently shape the dough. Be sure the top ends up tight and smooth and the ends tuck under.

Step 6

Place in a floured bowl top down. Cover with plastic wrap or similar. Let ferment in the fridge for 8-36 hours. This is going to develop the taste!

Step 7

Once done. Preheat oven to 500°F. Place a bowl of ice water under the where the loaf will go and allow to heat with the oven.

Step 8

Once the water is at a rolling boil, take out the dough from the fridge, flip onto your parchment paper. Score the top.

Step 9

Then place on pizza stone and put in the oven. For a less charcoal like top, reduce heat to 465°F, otherwise leave at 500°F for 20 minutes(no longer!).

Step 10

Remove the water, and reduce heat to 420°F for about 20-25 more minutes until done. Knocking on the loaf and a hallow sound means it's done.

Step 11

Remove from the oven and after 5-10 minutes place on a cooling rack. Allow to cool before cutting. Too soon and it will cut gummy.

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Makes leftovers