Sourdough 101

Ingredients

500 g bread flour 

350 g water

100 g starter (mine was used 8 hours at its peak after feeding from the fridge) 

12 g sea salt

450* for 30 mins in Dutch oven lid on, 20 mins lid off (actually did 17

Directions

**seems other recipes I tried like Ballerina Farm, just weren’t cooking long enough with lid off**

The process- 

1. Mix water and starter until combined and watery, then add flour and salt— stir to combine loosely and then use your hands to incorporate 

2. Let sit for 20 mins, come back and roughly shape your loaf/ gently knead briefly 

3. Let sit for one hour at room temp or in oven with light on (I don’t know exact temp my home was) then come back every 30 mins to do stretch and folds — I did this every half hour until I went to bed *total time was 5.5 hours at room temp rising and doing S+Fs*

4. Place in fridge overnight 

5. In AM, remove from fridge- shape your dough - let sit for 20 mins on counter- shape again 

6. Place into a bannenton basket & back in fridge for 2 hours 

7. Preheat oven to 450* with DO inside, take dough out, place on parchment paper and score! 

8. Once oven is ready, using parchment paper, place loaf inside DO + bake for 30 mins with lid on— then 20 mins lid off (I did 17 minutes)

Tips:

*wet hands lightly before each stretch and fold session for best results handling 

*I watched Farmhouse on Boone videos to learn how to do stretch and folds

*I watched ballerina farm sourdough videos to learn how to shape dough and score 

* add 2 ice cubes under the parchment paper in the DO to create steam

I waited 2 full hours to cut into this loaf! It helps!!

Total time- Started at 6:30 AM on Monday by feeding starter , loaf went into the oven at 9 AM on Tuesday

Good luck bakers!!

Feel free to text with any questions if you are stuck. Darni 916-708-0828

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