Sourdough Bread

Sourdough Bread

Serving Size = 1 loaf

Ingredients:

50 grams sourdough starter
500 grams bread flour
350 grams tepid water
15 grams Lemon Garlic Sea Salt
5 grams fine sea salt

Instructions:

  1. Place bowl on top of scale and tare to 0. Add 50 grams of the sourdough starter.
  2. Add 350 grams of tepid water.
  3. Add 15 grams of Lemon Garlic Sea Salt.
  4. Add 4 grams of fine grained sea salt.
  5. Stir this all together using a fork, making sure to get the sticky starter at the bottom incorporated.
  6. Once combined, add 500 grams of bread flour to the liquid and stir until you form a shaggy mass.
  7. Cover it with a damp towel and let sit for 30 minutes.
  8. Stretch the dough on each side and fold it back into the middle. Pinch it together and cover again with a damp towel overnight.
  9. Turn the dough onto a floured surface and do the stretchy thing again. When it has been stretched on all sides, seal the seam, and then turn it upside down. You should have have a smooth ball. Seam should be on the bottom to allow expansion into the bread.
  10. Let this sit uncovered for about 5-10 minutes.
  11. Flour your banneton or a regular bowl with a clean dish towel inside.
  12. Move into the banneton seam side up and cover with a damp cloth and let rise for 1 hour.
  13. Set a timer for 30 minutes and turn your oven to 425 degrees with 30 minutes left and put your cast iron or other dutch oven with lid in the oven to get hot.
  14. Once the dough has been through its final raise, cut parchment into a large square and place it over the banneton and turn it over onto the parchment.
  15. Add a little flour to the top and rub it over the bread.
  16. Sprinkle it with sea salt making sure to press lightly to make it stick.
  17. Using the razor blade, slash the bread. Don’t be shy when you do this.
  18. Lifting the parchment on all four corners, you are going to drop it into the hot pan.
  19. Bake covered for 20 minutes.
  20. After 20 minutes, remove the lid and cook for 30 minutes more. Remember to always check after about 25 minutes because ovens will vary but don’t open the oven - use the light.
  21. Bread is done when it is a rich brown. It should sound hollow when you tap it.

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