hey to all my favorite people! let’s bake a sourdough loaf together :)
Before you begin, you will want to make sure your starter is fed and bubbly. If you have a starter, feed it 12 hours before you plan to bake. I will be selling shelf-stable starter soon so be sure to check back for that!
In this video, I double the recipe. Below I will list the ingredients for one loaf.
INGREDIENTS:
165 g active starter
300g water
500g bread flour (or rye, or wheat.)
15g salt
INSTRUCTIONS:
1. Combine all ingredients together in a large bowl, mixing together until a shaggy mass is formed.*
2. Let rest for 30 minutes
3. Begin your first round of stretch and folds. I usually do 4, with 30 minutes of rest in between.**
4. Once you have completed however many stretch and folds, line a bowl and/or a loaf pan with parchment paper.
5. Shape your dough. I will lay mine out on a lightly floured surface, stretch it out, roll it up, and either make it to shape the dutch oven or a loaf pan. Place loaves in bowl and/or loaf pan with the parchment paper.
6. While your loaves are resting in their loaf positions, preheat your oven to 475. If you are using a dutch oven, go ahead and put it in the oven to preheat as well. I do not preheat my loaf pan. Let the oven(s) preheat for 30 minutes.
7. After 30 minutes, it’s time to score your bread! I don’t have a scoring knife, so I just use a really sharp blade. Cut about 1/4 inch deep.
8. Dutch oven - bake for 25 minutes covered, 10 uncovered. Loaf pan - bake for 35 minutes.***
9. Let your loaves cool COMPLETELY before you cut into them. In the time that they are cooling down, they are still cooking. Cutting them before they are completely cooled down can result in a gummy loaf.
10. Enjoy your fresh sourdough! Baking sourdough takes a lot of patience and practice, so don’t give up until you get that perfect loaf. I’m still working towards that myself!
*Since this video, I have tried first whisking together the water and the starter FIRST, then adding the flour, and waiting for the first stretch and fold to add the salt. I can’t say how much of a difference it makes yet just because I have only made two loaves like that and they turned out great!
**You will need to learn how to read your dough in order to determine if you need more or less stretch and folds and bulk fermenting time. Also temperature, how strong your dough is, amount of water etc. will play a huge part in how long it takes your dough to bulk ferment. I usually leave mine at room temperature (ranging from 70-75 degrees Fahrenheit) and my bulk fermentation time usually takes 3-5 hours. You can bulk ferment in the fridge for a longer time.
***bake times will also depend on your oven, elevation, etc.
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19 апр 2024
