Sourdough Bread

Ingredients:

Bread:

100 grams starter

350 grams of lukewarm water

500 grams of flour

10 grams of salt

 

 

Instructions:

Mix the above ingredients with your hands until combined and has a shaggy feel.

Let sit covered for 1 hour 

[ ] Stretch and folds

 [ ] Stretch and folds

 [ ] Stretch and folds

 [ ] Stretch and folds

( Four stretch and folds - 30 minutes apart)

After the last SF cover and let rest 3-4 hours to bulk ferment. Then preshape,

Stretch into a rectangle and fold and roll, doing the push-pull method (flour the surface if too sticky.) Let rest for 30 minutes on the counter covered.

Final shaping 

Prepare basket/bowl - line with a towel.

Flip dough over and do exact same thing, stretching dough into rectangle and folding and rolling up.

After dough is rolled up do the push pull method at least 10 times to increase tension.

Put in a bowl and refrigerate overnight - covered

Bake: Preheat Dutch oven 450 degrees for 30 minutes.

After baking for 30 minutes-remove lid and bake for 15 minutes more.

Internal temp should be at least 200 degrees.