Sourdough Bread

Description

Perfect Plain Bread

Prep Information

• Prep Time: About 24 hrs

• Bake Time: 45 min

• Total Time: 25 hrs

• Oven Temperature: 450°F

  
  

Ingredients

Dry Ingredients

• 500g Bread Flour

• 10g Salt

• Rice Flour (for dusting)

Wet Ingredients

• 375g Mineral Water

• 100g Starter

Equipment Needed

• Oven

• Dutch Oven

• Wood Spoon or Dough Whisk

• Mixing bowl

• Banneton Bowl

• Kitchen towel or banneton bowl cover

• Plastic wrap or shower caps

• bowl scrapper

Instructions

1. In a large bowl, measure out and mix the water and starter with a dough whisk or a wooden spoon until you get a milky foamy texture <1 min.

2. Then add flour and salt and mix until everything is combined and you form a shaggy dough (doesn't stretch). You might have to mix with your hand in the end to fully combine everything. You can use a bowl scrapper to clean the sides but its not necessary.

   1. I like to turn my oven light on and do the next steps with the bowl sitting in the off oven with the light on so it is in a warm environment

3. After you mix to a shaggy dough cover with plastic wrap or a plastic shower cap and put your bowl in the off oven for 2 hours, during these 2 hours you will be doing stretch and folds.

   1. After the dough sits for 30 minutes do your first set. I like to do four stretches. I grab each side of the dough stretch it up and put it back down. I act like the dough is a square and do it to each side. (look up how to do stretch and folds if this is new to you)

   2. You will do a total of 4 stretch and folds within these 2 hours

4. Once the 2 hours is done you will take the covered bowl out of the off oven and place it right in the fridge where it will stay for about 12-15 hrs is what I do.

5. The next day pull your dough out and let it sit for 30 ish minutes so it warms up a little bit back to room temp you can always put it in an off oven with the light on.

6. Time for shaping! After it is back to room temp flour your surface with rice flour (it doesn't absorb as much so wont dry out the dough)

7. Tip your dough out into the surface and do what is called a letter fold. Gently stretch out the dough to a rectangle without tearing the dough. Fold the left side in halfway then the right then roll into a tight ball and tighten it further by pulling the dough towards you. (Research how to do a letter fold there are great videos on how to do it)

8. Let dough rest on counter for about 20 minutes

9. Prepare banneton or bowl with a towel lining it, dust it with rice flour

10. Repeat letter fold one for time and put shaped dough in banneton ugly side up

11. Place bowl in fridge for 2 hours

12. With 1 hour left in the fridge place your dutch oven into oven and preheat oven to 450

13. After 2 hours flip your dough out onto parchment paper and score the top of the bread with a sharp knife or a lame

14. Place dough in preheated dutch oven and place lid on top and bake for 35 minutes

15. After 35 min take lid off and bake for 10 more minutes un covered

16. Take dutch oven out and take bread out to cool on counter for at least an hour before cutting into it should be brown and crispy

Cooling & Finishing

• Cooling time: 1 hour at least