Sourdough Bread

Introduction

This video from Preppy Kitchen is the best one around.

Ingredients

• Filtered water
• All-purpose flour
• Bread flour
• Salt

Equipment

• Medium-to-large sized jar with lid
• Large mixing bowl
• Rubber spatula
• Dutch oven

Feeding soughdough starter (240g)

1. Discard 160g of starter.
2. Add 80g of all-purpose flour and 80g of filtered water. Mix well with a fork.
3. If using within 24 hours, loosely cover and leave at room temperature. It’s “active” and ready when almost doubled in size.
4. If not using within 24 hours, tightly cover and store in fridge.
5. Feed every 1-2 weeks.

Baking sourdough bread (70% hydration)

1. Add 160g of active starter to a large mixing bowl.
2. Add 326g of filtered water and 10g of salt. Stir with rubber spatula until mostly combined.
3. Add 500g of bread flour. Combine with rubber spatula until “shaggy.”
4. Cover with a damp towel for 1 hour.
5. (Optional) Stretch and fold every 20-30 minutes for up to 3 hours.
6. Cover until doubled in size, likely 6-12 hours.
7. Dump onto lightly floured surface and shape.
8. Refridgerate for 1-36 hours.
9. Pre-heat oven to 500 F with dutch oven inside.
10. When oven is ready, dump loaf onto parchment paper and score.
11. Carefully place loaf in the dutch oven, using the parchment paper as handles. Bake covered for 20 minutes.
12. Reduce head to 450 F. Bake uncovered for 20 minutes or until golden brown.
13. Carefully place on wire rack and let cool.