Sourdough thread............
- Thread starter bfreebern
- Start date
My recipe:
325g water
120g active starter
500g flour
17g salt
I mix the water/starter together. Then add the flour and salt. Once mixed, I let it sit for 30 minutes. After that first 30 minutes, I did the first of four stretch and folds, 30 minutes apart. At the end of my stretch and folds, I let it rise/proof on the counter until it's grown to 50%ish. Then I prepare my counter with a little flour and dump the dough onto the counter. I stretch out the dough flat on the counter, then fold it into thirds and start shaping the dough. I drag/tuck the dough under itself, until it's nice and round. I keep the top on top the entire time and when I'm done, I put it in my prepared banneton, bottom side facing up. If I need to, I pinch the dough together to make a nice bottom of the dough.
I cover my banneton with shower caps that you can get from Walmart and put it in the fridge for 24 hours. When I'm ready to cook, I preheat my oven, with my dutch oven inside, to 450. Once warmed up, I get my dough out of the fridge and place it on a sheet of parchment paper. I score the top and pull the DO out of the oven. I've sprinkled rice on the bottom of my DO, just so there's some room between the loaf and the bottom of the DO, to prevent burning. Place the loaf in the DO, put a few pieces of ice between the parchment paper and DO, which causes steam and let it bake covered for 35 minutes. Once that's up, I take the lid off and bake for another 10 minutes uncovered. The bread will be ready when it's temped at over 200 degrees, but you can leave it in until it's however dark you like it.
Remember, with baking it will continue to cook, so don't cut into it until it's cooled. I have started adding 1 stick of grated butter, to my loaves and it makes a huge difference. I do 1/2 the butter and fold it into the 3rd stretch/fold, then the other 1/2 on the last stretch/fold. The good thing about baking sourdough, that if it's not how you like it, or your scoring didn't take or it's overproofed/underproofed..........everyone will still eat it!
325g water
120g active starter
500g flour
17g salt
I mix the water/starter together. Then add the flour and salt. Once mixed, I let it sit for 30 minutes. After that first 30 minutes, I did the first of four stretch and folds, 30 minutes apart. At the end of my stretch and folds, I let it rise/proof on the counter until it's grown to 50%ish. Then I prepare my counter with a little flour and dump the dough onto the counter. I stretch out the dough flat on the counter, then fold it into thirds and start shaping the dough. I drag/tuck the dough under itself, until it's nice and round. I keep the top on top the entire time and when I'm done, I put it in my prepared banneton, bottom side facing up. If I need to, I pinch the dough together to make a nice bottom of the dough.
I cover my banneton with shower caps that you can get from Walmart and put it in the fridge for 24 hours. When I'm ready to cook, I preheat my oven, with my dutch oven inside, to 450. Once warmed up, I get my dough out of the fridge and place it on a sheet of parchment paper. I score the top and pull the DO out of the oven. I've sprinkled rice on the bottom of my DO, just so there's some room between the loaf and the bottom of the DO, to prevent burning. Place the loaf in the DO, put a few pieces of ice between the parchment paper and DO, which causes steam and let it bake covered for 35 minutes. Once that's up, I take the lid off and bake for another 10 minutes uncovered. The bread will be ready when it's temped at over 200 degrees, but you can leave it in until it's however dark you like it.
Remember, with baking it will continue to cook, so don't cut into it until it's cooled. I have started adding 1 stick of grated butter, to my loaves and it makes a huge difference. I do 1/2 the butter and fold it into the 3rd stretch/fold, then the other 1/2 on the last stretch/fold. The good thing about baking sourdough, that if it's not how you like it, or your scoring didn't take or it's overproofed/underproofed..........everyone will still eat it!
MX
Some may call me....Tim?!?
I am trying a new recipe this weekend
Will post it and results after the bake
Will post it and results after the bake
CigarStone
For once, knowledge is making me poor!
That looks delicious!