Print Version of Sourdough Recipe

To Feed the Starter

• Let the Starter get to Room temp (if from fridge)

• Remove crusty skin (if any)

• Burp/ stir to remove big air bubbles

• Remove all but 50 grams of starter (excess can be used to bake bread with or for plenty other "sourdough" recipes)

• Add 50 grams bread flour into the jar

• Add 50 grams water into the jar

• Mix

To Make Dough

Feed starter
Wait either 1 hour (if short on time) or until the starter doubles in size

Mix ingredients in a bowl:

• 100 grams of starter
• 385 grams of room temperature water (not cold, not hot)
  Mix, add:
• 520 grams of bread flour
  Mix
  (Optional: let rest for 30 minutes before adding salt)
  Add
  2 teaspoons Himalayan salt
  Mix

Fold the dough
Cover with wet dish towel
Let sit for 30 min in proofing oven/ on counter
Fold again (all 4 sides)
Cover, let sit for 30 min in proofing oven/ on counter
Fold Again (all 4 sides)

Proof and Bake

After folding, cover with clingwrap and set:

• 2-6 hours on counter OR overnight (up to 24 hrs) in the fridge

Bench Rest:

• Sprinkle counter with bread flour, set dough into rough "log shape" (i guess, 10" by 4" rectangle?). Let sit for 30 minutes

Form the Loaf

• Form the loaf (roll/ stretch)
• Sprinkle rice flour (or other non-gluten flour like corn starch) on top of loaf, be liberal- this can be dusted off later. This prevent sit from sticking to the proofing basket.

Proof

• Place upside down in proofing basket (I just use a different bowl).
• Sprinkle additional rice flour around the edge- the dough will rise and now parts of the dough will meet the edge of the proofing basket.
• Cover with clingwrap and set:
  • 1-3 hours on the counter OR overnight (up to 24 hours) in the fridge

Prep for bake

• Pre-heat oven to 450° with Dutch oven inside, let Dutch oven warm for 30-60 minutes
• If fridge proofed: remove minutes before the bake. If counter proofed: place in fridge for 20 minutes, remove minutes before bake.
• Release edges of loaf from proofing basket (delicately, try to keep form and keep bubbles in the loaf)
• Turn out (upside down) onto parchment.
• Score top (sharp knife or razor blade to cut 1/8" deep slice into the top- this allows for expansion and growth in the oven)
• Place parchment paper into Dutch oven
• Cover with Dutch Oven lid

Bake for:
-30 min with the lid on
-Remove Lid
-Bake for 15 min with the lid off (makes the crust)

Let cool for an hour or so. Cutting into still HOT Sourdough will make the bread gummy.