Sourdough Recipe

Ingredients

  • 700g water (filtered)
  • 60-120g starter (more = faster fermentation)
  • 1000g flour
  • 23g salt

Instructions

  • Get a large mixing bowl
  • Add 700g filtered water
  • Add 60-120g starter
  • Add flour
  • Add salt
  • Mix it all with your hands. Can use the flexible bench scraper to get it off the sides of the bowl and off your hands.
    • Don’t need to knead it, just make sure it’s all incorporated
    • About 3-5 minutes of mixing
  • Cover with a lid or damp towel and set a timer for 45-60 minutes to begin stretch and folds
  • Stretch and fold 3-4s time about 20 minutes apart
    • Wet your hands to avoid it sticking
    • Grab the side of the dough with both hands, stretch it up, fold it down rotate bowl, repeat
    • Make sure it doesn’t tear when stretching
    • Last one can be 30-45 minutes after the 3rd
  • Rest for 2-5 hours depending on how fast it grows
    • It should grow about 30-50%
  • Pre-shape
    • Flour your table/counter and use flexbile bench scraper to get the dough out of the bowl
    • Cut into 2 even halves
      • I dust flour on a big plate and weigh them, but you can eyeball it
    • Roughly shape each one into a boule
  • Cover with a damp kitchen towel and rest for 30-45 minutes
  • Dust the inside of banneton baskets with rice flour
    • Can use AP flour but it might be stickier
  • Shape the boules and place into banneton baskets
  • Cover the banneton baskets with plastic wrap or bowl covers to prevent drying out
    • Can place into plastic bags as well
  • Place in fridge overnight for overnight proof

Baking Instructions

  • pre-heat oven to 500˚ with the empty dutch oven, wait until it’s ready
  • remove baskets from fridge, remove plastic cover
  • place parchment paper on top, flip the dough onto it, and place on table
  • score it with a bread lame
  • hold tight from the edges of the parchment paper and place it into dutch oven
  • add 1-2 ice cubes in the dutch oven
  • cover the dutch oven and place into oven
  • bake covered for 20 minutes at 500˚
  • remove the dutch oven lid, reduce temperature to 465˚ and bake for an additional 27 minutes

Notes

  • The more starter you add the faster it will ferment. If you’re in a time crunch use more.
  • The temperature of the water and the temperature of the room will also affect fermentation time.
  • Use filtered water (so it doesn’t contain much chlorine which can kill the starter).
  • You can use all purpose instead of bread flour if it’s high enough in protein.

Gear