Directions: |
Directions:Feed starter:
20 g starter, 40 g water, 40 g flour (double or triple for a double batch/2 loaves)
4 to 6 hours later (after starter has doubled):
Combine above recipe except salt
1. Mix water and starter well until frothy
2. Add flour
3. Mix but do not over mix
4. Cover with the salt and damp towel let sit on counter
1 hour later
Mix salt in by pressing fingers into dough like dimpling focaccia
Then fold and stretch and coil and fold, cover with towel and set aside
30 min. later (and repeat 3 times) stretch and fold, coil & fold, cover with towel
Let rest for 3 hours this is the Bulk Fermentation step.
After the 3 hours later shape dough roll tightly to put in banneton bowls
1. Place dough on surface and flip it. Lightly shape into a rectangle.
2. Fold bottom and top of dough toward the middle, like folding a letter
3. Spin and tighten/tuck on floured table
4. Gather shorter sides to the center, place seam up in a proofing basket.
5. Pinch seam shut cover with a towel
Proofing refrigerate over night
Final rise of the shaped dough before baking
Scoring & Baking Preheat oven to 450 degrees for 40 minutes with Dutch oven inside
Place dough in freezer for 15 minutes to score. Remove dough from basket onto parchment
Score ½ inch deep with sharp lame, add shallow cuts quickly and confidently
Load dough and parchment into the preheated Dutch oven (mist with water then put lid back on), bake at 470 degrees for 25 minutes. Then remove the lid and bake at 450 for another 20-25 minutes until golden brown color. (inside temp should be between 200- 210 degrees). Place cookie sheet on lower rack to keep from over crisping and browning bottom.
Allow bread to cool on a wire rack for at least 60 minutes before cutting. |
This recipe for Anna's Sour Dough Recipe is from