Organic Sourdough Bread Recipe
Servings: 1 large loaf
Ingredients
- 500 g flour
- 200 g starter
- 350 g water
- 12 g salt
Instructions
- The Day before Baking
- Measure and sift flour into a large bowl
- Measure and add starter and water into a separate bowl and mix until starter mostly dissolves into water
- Pour the mixture into the large flour bowl and mix for about 20 seconds
- When the flour is mostly incorporated with the water, cover and rest for 30 minutes (this is the autolyse)
- Add salt to the dough and use your hands (or the dough hook of a stand mixer) to incorporate all the ingredients by kneading. To keep dough from sticking, keep your hands wet when kneading, stretching, and folding.
- Cover your dough with a moist tea towel, lid, or clean shower cap
- For the next hour, stretch and fold your dough every 15 minutes
- For the following two hours, stretch and fold your dough every 30 minutes
- After the stretch and folds are done, cover and allow to bulk ferment for 3-4 hours or until doubled in size
- Turn out the dough onto a clean work surface and pre-shape into 1 medium ball (or two small ones) Allow to rest for 15-20 minutes
- Shape into loaf and transfer into a floured banneton or colander lined with a floured tea towel
- Cover and place in the fridge for 8-10 hours
- Bake Day
- Place your baker and lid in a cold oven
- Preheat your oven to 500 degrees F for about 30 minutes
- When you are ready to bake, gently turn your dough out, seam side down, onto baking paper
- Score your dough as you like and using the baking paper, lift the dough into the preheated baker and cover with the lid. Place inside the oven
- Bake covered loaf in the oven for 25 minutes
- Remove lids after 25 minutes, turn your oven down to 475 and allow to bake for another 10 minutes or until the loaves reach the color you like. I like to strive for a dark caramel color but try not to burn the ears!
- Pull out your loaf once it reaches your desired color and allow to cool for at least 1-2 hours before slicing