Sourdough Bread

 

OpentheG8 Bread Company

Sourdough Bread

 

·         120-150g. active starter (feed starter night before or at least 4-6 hours)

·         300-350g. warm filtered water (100°f)

·         Stir until dissolved

·         500g. AP or bread flour

·         10-15g. salt (2-3 tsp) More salt for flavor, less for lower sodium bread

·         Work into a shaggy dough

·         Cover and let it rest for an hour (autolyse)

·         Stretch and fold after one hour and every 30 minutes for a total of four folds

·         After forth fold, shape into boule (French for “ball”) and let it bulk rise until it doubles in size

·         Layer, fold and roll into a ball.  Work to get tension on the surface of the boule

·         Place face down in lightly floured 9in Banneton or bowl, cover and refrigerate overnight…or longer

·         Flip bowl upside down on parchment (bottom becomes the top of the loaf)

·         Score with bread lame.

·         Bake 25 minutes in 475°f pre-heated oven and Dutch oven with lid on

·         Reduce heat to 425°f and continue to bake for 15-20 minutes in uncovered Dutch oven until you reach the desired color (dark golden brown). Internal temp of 200-210°

·         Remove loaf and place on cooling rack for at least an hour or until internal temp is below 100°f before slicing.