Homemade Sourdough
 
 
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Ingredients
  • 100 grams bubbly and active sourdough starter (1/2 cups)
  • 375 grams warm water (1 and ½ cups)
  • 600 grams bread flour (4 and ½ cups)
  • 12 grams salt (2 and ½ teaspoons)
Instructions
  1. Mix everything together in a mixer or by hand. Allow to sit 30-60 minutes covered.
  2. Mix with a bread hook in mixer for 4 minutes on LOW and then 4 minutes on MED-HIGH.
  3. Move dough to a greased bowl and rest 30 minutes.
  4. Now use a strength-building fold. Basically take one side, pull up and over. Then turn 90 degrees, and do this again. Until you do this to all 4 sides. Complete 4 of these over 2 hours. I forget sometimes. It's okay.
  5. Allow dough to rise in a warm place for 3-10 hours. Until double in size.
  6. Shape the dough into a ball. Pinch all the dough on one side, so that the other side is smooth. I keep it seam-side up in my greased bowl. Put it in the fridge covered for 1-48 hours. This loaf shown here in the blog post was 24 hours of proofing.
  7. Preheat oven to 450 degrees. Put a pizza stone or steel stone on the lowest rack of the oven if you have it. This keeps the bottom from getting too dark. Put your Dutch Oven in the oven as well to get hot.
  8. Put the rack you will bake on the next rack up. So it should be in the lower half.
  9. Place parchment paper in a Dutch oven. Flip the dough over so it lands seam-side down in the Dutch oven.
  10. Make ½" slashes in the dough - one dough in the middle or several small ones or both.
  11. Put lid on the Dutch oven. Bake 30 minutes.
  12. Remove lid CAREFULLY.
  13. Bake another 15-20 minutes. Bread should be golden brown.
  14. Allow to cool and cut.
Recipe by Whisk Together at https://www.whisktogether.com/2022/11/27/homemade-sourdough-sourdough-workshop/