This is my new go-to recipe.
Ingredients:
125 gram active sourdough starter
350 grams warm filtered water
525 grams bread flour
10 grams salt.
Weigh 125g of active sourdough starter and mix with 350g warm filtered water until frothy and bubbly. Add 525g bread flour and 10g salt, mix completely until a shaggy dough forms. Cover and let rise for 20 minutes. Complete 3-4 rounds of stretch and folds, cover and place in a warm spot (I like the oven with only the light on) until the dough grows 50-60%, loses its stickiness and pulls away from the bowl. This takes mine typically 5-7 hours in the warm lit oven. Then, dump dough out onto a floured counter and gently pull the dough into a large rectangle shape. Fold the left half over the middle and the right back over the left in an envelope fold. Roll up, tuck the ends and build tension by using a scooping motion against the counter pulling the dough toward yourself. Place seam side up in a banneton or colander and place in the fridge for 14 hours.
Remove from the fridge and score. Place into your bread or Dutch oven.
Bake with the lid on at 450 for 30 minutes and then 420 with the lid off for 18 minutes.
Internal temp should be between 205 and 210.
Happy breading!
by Pitiful_Ability9590
6 Comments
I follow, almost, this exact recipe. I adjusted the temp since mine seems to run 5-10 degrees cooler. 460 for 30, 440 for 18-20. I will also use a combination of different flours, bake after a quick counter bulk fermentation, I made an “incubator”. More fridge proof is more sourness.
I use a different ratio of flour and starter but that 70% hydration is spot on, so good. I use it too
Are you preheating your Dutch oven before dropping the bread in?
Beautiful loaf. Do you rest for 20 minutes between sets of stretch and folds? Or 30?
Do you preheat your Dutch oven or add the dough to cold/room temp Dutch oven just prior to baking?
That looks great. As a beginner, can I ask a question? When you say active starter, is this the ‘neat’ starter a few hours after being fed? You don’t do the thing when you add a small amount of starter to 200g flour 200g water like in Tartine? Is that the autolyse?