It’s difficult to keep track of all the steps and I want to pass this information on to others as well.
Maintaining a healthy sourdough stater is key.
- Maintaining a healthy sourdough starter is important. I don’t like discard and have found some success with feeding the starter, let it activate, store in the fridge and using the starter directly.
- Mix the dough (autolyse). In a big bowl, mix the flour and water together. Stir until there are no dry spots and let it rest for 30 minutes. Cover with a damp cloth.
- Add the starter and salt (wake up the dough). Squish it all together with your hands like you are playing with mud or stir together using a spatula. I have combined both step 2 and 3, usually when short on time.
- Stretch and fold to give the dough some exercise time. Every 30 minutes, stretch the dough up and fold it over like tucking in a blanket. Start from the side furthest way from you, 1/4 turn it to the left or right until you are back at the beginning. Cover the bowl with a damp cloth. This is called 1 set. Do at least 4 set, 1 every half an hour, roughly 2 hours in total . This strengthens the dough. Cover with a damp cloth and let it rest 3 – 6 hours.
- Shape the dough. Essentially dump out the dough onto a floured surface rolling it into a ball or an oval. Put it into a parchment lined loaf pan or banneton.
- Cold proofing. Put the loaf in the pan or banneton in the fridge and cover with a damp cloth 8 – 12 hours or overnight.
- Place on the counter at least 1 hour before baking to reach room temperature.
- Preheat oven to 500 Fahrenheit.
- Score the top of the loaf for controlled expansion. Cover the loaf with a duplicate loaf pan on top to mimic a dutch oven. Place in the oven, reduce to 450 Fahrenheit and bake for 30 minutes. Uncover and bake for another 15 minutes
- Turn out and let cool on a wire rack for at least 1 hour before slicing.
