Directions: |
Directions:1. Prepare starter night before: Feed at 1:2:2 ratio.
2. Mix starter and filtered water thoroughly. Add both flours and salt to water mixture, whisk. Switch to hand mixing to thoroughly mix.knead 3-5 min.
3. Cover and let sit for 1 hour in a warm area.
4. Stretch and fold, sit for 30 min. Repeat 2 more times. 4 total stretch and folds with 30 min between each.
5. Preshape dough, let sit on counter for 30 min
6. Shape dough, put in banneton, let rise according to bulk fermentation chart/room terperstire
7. Cover and let sit in fridge overnight.
8. Next morning, preheat oven to 450 with Dutch oven inside.
9. Take dough out of fridge, score, put on parchment
10. When oven has been on for 45 minutes, take dutch oven out from oven.
11. Put dough into lined dutch oven (parchment or silicone mat), Bake covered, 30 min. 35 mins if hydrated mix-ins added.
12. Bake uncovered 15 mins+, or until inside is at least 207°; 20 min if mix-ins added.
13. Let cool for at least 2 hours. You will ruin it if you cut into it sooner!
Store in thin plastic bag (less condensation, less mold than a typical zilplock). Give to your friends and family and get started on the next loaf!
** I do not like my sourdough very sour. If you would like a sour taste, placed dough in fridge for 12 to 48 hours for final rest in bowl/banneton.
***At this point, you can add mix-ins. Jalapeno + Cheddar; cinnamon + brown sugar; olives, roasted garlic, fresh rosemary; dark chocolate... Spread over stretched out dough, once folded, spread over folds, then roll up and shape as usual. |
This recipe for Anna's Sourdough is from