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. About 4 hours before you want your bread done, pull the dough from the fridge and allow to sit 15 minutes. Stretch the dough around the ball and pinch again in the center.
  8. Take a piece of parchment that is larger than your Dutch Oven and sides and place the dough pinch-side down. So, now the smooth side should be facing up. Place the parchment and dough back into the greased bowl you had your dough in. Cover back with plastic wrap and allow to sit 2.5 - 3 hours.
  9. After 2.5 hours, 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.
  10. Preheat oven to 450 degrees.
  11. Once heated to 450, carefully remove the Dutch Oven from the oven. Carefully cover the dough with a thin layer of flour and make ½" deep slashes into the dough. Slowly pick up the parchment and dough and lower it into the hot Dutch Oven. Cover.
  12. Put lid on the Dutch oven. Bake 40 minutes.
  13. Remove lid CAREFULLY.
  14. Bake another 15-20 minutes. Bread should be golden brown.
  15. Allow to cool and cut.
Recipe by Whisk Together at https://www.whisktogether.com/2022/11/27/homemade-sourdough-sourdough-workshop/