Traditional Sourdough Bread

 

See my Sourdough Starter post here

1. Feed Starter and allow to at least double in side *placing on heating matt speeds up the process

2. Using a scale set to grams: zero out mixing bowl

3. Add 300 g warm water and 125 g starter, mix together

4. Add 500 g bread flour (less is you live in a dry area) In Kansas City, it is very humid

5. Add 10 g salt, mix together until loosely combined, cover and allow to rest 30 min

6. Do a slap and fold to start gluten production, place back in bowl, cover and rest for 30 min

7. Do your first stretch and fold to further develop gluten, cover and rest for 30 min

8. Do your final stretch and fold, dough should be smooth and firm

9. Transfer to an oiled lidded container and allow to bulk rise and ferment until dough has doubled in size *placing on a heating matt speeds up the process

10. Turn out dough and shape, place upside down in a floured basket and pull over seams creating a tight ball, cover and allow to rest for at least 30 min.  Store in fridge if not ready to bake 

11.  put a dutch oven in a cold oven and heat to 450 degrees

12. Turn dough onto parchment paper and score to allow steam to escape while baking

13. Place bread and parchment paper inside the hot dutch oven and cover with lid, bake for 20 min
**hopefully bread rose correctly and the "ear" formed at the score

14. Remove lid and bake another 25-30 min

15. Allow to cool completely before slicing.