Sourdough Loaf
Time: 24 - 48 hours
Serving Size: 5
Ingredients
Equipment:
cast iron dutch oven, banneton, scoring tool, bowl, large rectangular tupperware, spray bottle, parchment paper, plastic bag
Sourdough Starter:
https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe
https://www.tankcookbook.com/sourdough/sourdoughstarter
(I use AP flour for my starter)
Loaf:
100% strong bread flour, 70% warm water, 20% fed sourdough starter, 2% salt
500 g bread flour, 350 g water, 100 g sourdough starter, 10 g salt
Toppings:
jalapenos, cream cheese, honey, avocados, tomatoes
Day 1: Feeding Sourdough Starter
Feed your starter: 10 g starter, 100 g AP flour, 80 g warm water
Let It rise over night on the counter.
OR
Day 2: Same Day as Making the Dough
Feed the starter in the morning - equal parts 50 g starter, 50 g AP flour, 50 g water
Start the steps below in the afternoon once the starter reaches its peak (4-6 hours later)
active, bubbly starter
Day 2: Making the Dough
9:00 AM:
Autolyse - hydrate the flour:
Mix bread flour & water in a bowl. Rest for an hour.
bread flour
warm water
10:00 AM:
Bulk Fermentation - starts when starter is added:
Add in sourdough starter. Rubaud mixing method.
Rest for 30 min.
Discard any extra starter, and store 50 - 100 g starter back in the fridge.
add starter
starter mixed in dough
10:30 AM:
Add in salt. Rubaud mixing method. Rest for 30 min.
add salt
salt mixed in
11:00 AM:
Put the dough on the counter. Take the top side of the dough and fold It all the way to meet to bottom. Repeat the same process for the other three sides.
Transfer from bowl to a bigger rectangular tupperware. Spray the bottom with water first. Then spray the top of the dough before closing.
top to bottom
dough on counter
right to left
bottom to top
left to right
11:30 AM:
Put the dough on the counter and stretch on all sides to make a thin large square.
If you want a flavored dough, add desired topping at this point. Jalapenos, garlic, cheese, etc.
Fold the top to the middle, and repeat on all sides. Add back to tupperware and spray water.
dough on counter
spread out - add topping if you want
fold
fold
fold
fold
add to plastic bin
1:00 PM:
Stretch and fold coils.
Lift the dough in the tupperware from the middle and one by one tuck all 4 sides under.
2:00 PM:
Repeat.
3:00 PM:
Repeat.
pick up from middle and tuck the sides in one by one
4:00 PM:
Shaping:
Put the dough on the counter. Stretch the right side of the dough 2/3 to the opposite side.
Press It in & repeat with the right side.
Roll the bottom side to the top.
Close the side seams.
Flour the entire outside of the dough + the banneton. Add the dough to the banneton seam side up.
Cover with plastic bag & put in fridge until next day.
Day 3: Baking the Loaf
Whenever ready to bake, preheat the oven with the cast iron dutch oven (with lid) for 30-40 min at 425 degrees.
After 30-40 min, take the dough out of the fridge & place on a floured square piece of parchment paper - seam side down.
Score the dough (1/2 a inch), take the dutch oven out of the oven and put the dough in. You can add some ice cubes if there is room in the bottom of the dutch oven.
Cover with lid and bake for 40 min.
Do not open oven or remove lid for 40 min.
After 40 min, remove lid and bake until the top is your desired color.
The darker/crispier the loaf, the easier It will be to cut slices.
Remove from the dutch oven & let It rest for 1 hour. Rest on a rack, covered with a bowl.
Cut slices and serve with fresh soup.
before baking
score
35 min in - lid open
20 more min of baking
