70% Hydration Sourdough

This is my third attempt at making sourdough. I realized that my kitchen is too cold for fermentation so I put the dough in the oven with the light on and took a tray and filled it with boiling water. This seems to have made the perfect temperature to feed the sourdough and let the dough rise.

Method:

I mixed the flour and water in a bowl and let it sit for 30 minutes, then added the sourdough and the salt mixed it and did about five minutes of slap and folds on the counter. I did a total of five stretch and folds, each 30 minutes apart. I refilled the pan of boiling water each time to make sure that it’s stay nice and warm in the oven. After stretch and folds, I bulk fermented for three hours changing out the water halfway through. I pre-shaped the dough and let it sit covered on the counter for another 30 minutes. I shaped the dough and put in a banneton basket and let ferment in the fridge overnight. The next morning, I preheated the oven with a Dutch oven inside at 500 for about an hour, then I scored my bread put it in the pan with a few ice cubes covered back up and baked for 24 minutes. I lowered the temperature to 465°F and baked uncovered for an additional 18 minutes. I used King Arthur all-purpose flour, and whatever whole wheat flour I had in the cabinet. I am really happy with the way this turned out.

Recipe:

350 g water

425 g AP

75 g wwf

112 g starter

12 g salt