This is my 5th loaf EVER and it’s my best one. I did this all in ONE day
Sourdough Bread (makes two loaves):
– 170g Sour dough Starter
– 750g Warm Water (Purified Bottled Water)
– 22g Salt (Morton Kosher Salt flakes)
– 1028g Flour (King Arthur Bread flour)
Sourdough starter (mix in at peak):
– 40g of discard
– 80g water (Purified Bottled Water)
– 80g Flour (King Arthur Bread flour)
Procedure:
– Mix all the ingredients above together to get a shaggy dough and cover with a damp towel for 1 hour.
– After the hour, start with your first set of stretch and folds every 30 minutes for 2 hours.
-After the last stretch and folds leave it in the mixing bowl on the counter covered for 4-5 hours. (This is the serious business bulk fermentation time)
– Divide the dough in half and shape them. Then flour a banneton and plop them in messy part up and stick them in a fridge for about 30 minutes or until oven is ready.
– Preheat the oven with your dutch oven inside (lid on) to 450 degrees for 1 hour.
– Score your design, put it on parchment paper (oven safe) and then bake it in the Dutch oven for 25 minutes (with the lid on) after that bake for 25 more minutes (with the lid off) or until desired color!
– WAIT FOR IT TO COOL COMPLETELY BEFORE CUTTING INTO IT! (An hour or two)(Yes I wait that long)
by WebMaleficent4397
15 Comments
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Good looking loaf
Looks great! Congratulations!
It’s a beaut! 🤩
That’s STUNNING! Thank you so much for sharing how you accomplished that spring. Definitely going to try it out myself! 🙂
I’m trying this tomorrow! Looks incredible!
Looks great
Wow! Beautiful!!!
I’m not understanding the mix everything together. What do you do with the starter before mixing it in?
When did you prep your starter an how long did it take to get to peak?
Beautiful!!
How do you shape your loaves?
Looks beautiful!
How do you get that oven spring?? In the past 1.5 years I never even once got that kind of oven spring. Do you think it’s the flour that I am using (Central milling bread flour)?
that’s a beautiful crumb! what kind of flour ratio did you use? always curious about what makes a good rise like that.
Looks great to me!