Sourdough Bread
There is nothing like slow fermented sourdough bread fresh from the oven!
Ingredients
350 grams purified water, room temperature
50 grams active sourdough starter (floats on surface of water)
450 grams all purpose flour
50 grams sprouted organic spelt flour (or whole wheat)
9 grams sea or kosher salt
50/50 blend of rice flour and all-purpose flour, for dusting the banneton
Instructions
Mix water and sourdough starter together.
Add flour and salt mix by hand until flour is incorporated
Cover with a damp towel and let the dough rest for 30 minutes
Knead dough until it becomes elastic and smooth about 1 minute
Rub a little oil on the top surface of the dough and cover lightly with a plastic wrap.
Allow the dough to rise for 8-12 hours @ 70°F until it doubles in size. It is temperature dependent.
Perform 3 sets of stretch and folds during bulk fermentation, spaced out by 30 minutes
Turn out the dough on a lightly floured work surface
Dust the top of the dough with flour.
To shape the dough onto a round, start at the top and fold the dough over towards the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle.
Flip the dough
Rest for 10 minutes
Shape final time
Place shaped dough in dusted proofing basket (top of loaf in the bottom of the basket)
Cover the basket and let rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly
Preheat oven and cast iron Dutch oven to 500°F for at least 20 minutes
Score the top of the loaf with a sharp knife or bread lame.
Remove Dutch oven from oven
Remove the lid. Place the loaf into the pot so the seam-side is down.
Replace Dutch oven lid and put in oven
Set oven temperature to 450°F
Bake 20 minutes with the lid on
Remove Dutch oven cover and continue baking for 20 minutes
Bake until the internal temperature reaches 205°F.
Remove from oven
Place bread on a cooling rack and cool for at least 1 hour before slicing.