Directions: |
Directions:1. in a large bowl combine ingredients with mixing tool until no more can be incorporated, then knead by hand for about two minuites after full incorporation
2. cover bowl and let sit for an hour
3. do your first set of stretch and folds (pull the dough up from the bottom and fold it onto its self then rotate the bowl 1/4 turn clockwise and repeat 3-4 more times, being sure not to rip dough)
4 let sit covered for 30 mins.
5. repeat steps 3-4 for four more times, use coil folds (grab the middle of the dough from both sides, lift up and fold the hanging sides inward, rotate 1/4 turn clockwise repeat 4-5 times) if stretch and folds become too difficult for the dough prefeerably for the second two sets of stretch and folds
6. after theb fourth set of stretch and folds, let the mixture sit covered in the bowl for 4-6 more hours. check for signs of bulkfermentation (dough is puffy, and pulls away from sides of bowl easily)
7. preshaping: dump dough out on counter gradually pulling into rectangular shape, not pulling too tight to rip.
7.1. fold dough rectangle into thirds (like a brochure) then using the smaller end, roll.
7.2. using the push and pull technique(push dough ball up, twist over and pull down) roll the dough into a ball
8. cover the dough with the bowl (upside down) and let sit for 30 mins
9. flip dough over grab two sides and meet in middle, rotate 90 degrees making sure to pinch closed and repeat once more
10. lift dough into floured banaton or floured bowl, "stitch seams closed" (kinda pull from both directions into the middle to make a zigzag/zipper looking seam) sprinkle with four and cover
11. place covered dough in fridge for 8-24 hours (cold proof)
12. place dutch oven in oven and preheat for 500º, leave dutch oven in stove for 1 hour after full preheat
13. take dough out of friidge, flip over onto parchment paper and score loaf
14. place dough into dutch overn, lower the temperature to 450º and cook with lid on for 25 mins
15. remove lid, lower temp to 400º and cook for 20-25 mins.
16. remove loaf from dutch oven, place on a cooling rack and let cool for at east 1 hour before cutting. the dough is still cooking during this time
17. enjoy the reward for your suffering |
This recipe for sourdough bread - 2026/02/20 is from