Sourdough Recipe

Ingredients:

• 200g 100% hydration sourdough starter

• 400g water

• 650 g bread flour

• 20 g sea salt

Supplies:

• Bread Oven or Dutch Oven

• Parchment Paper                                              
• Bread Lame

Directions:

• Weigh ingredients, and combine in order, in a large bowl (non-metal)
• Mix ingredients by hand until all of the flour is incorporated and cover with a towel or papertowel
• Every 30 minutes, do 2 rounds of stretch and folds, for 3-4 hours
• Let sit in a warm space until dough has doubled in size (about 4 hours in summer, 8-12 hours in winter)
• Once dough has doubled in size, remove dough from bowl and place onto lightly floured surface
• Do one last round of stretch and folds, and begin shaping dough into a tight round
• When you have finished shaping your dough, place floured side down back into bowl
• Dampen your towel, and place on top of your bowl
• Place in fridge with damp towel covering for 24 hour cold ferment
• After 24-hours of cold fermentation, your dough is ready to bake
• Pre-heat oven to 450F and place bread oven or dutch oven in oven to warm.
• Reduce heat to 430F and remove bread oven/dutch oven
• Take dough out of fridge. I use parchment paper that is precut to fit my bread oven. Place on parchment paper and score dough. I recommend using a bread lame, and going at a 45 degree angle, and scoring about 2 inches deep or more in a semi cricle or crescent moon
• Set timer to 35 mintues and place in bread oven/dutch oven. Place into oven for 35 minutes
• After 35 minutes, remove the lid, and bake for additional 12 minutes with the lid off
• Your bread is now done! I recommend letting sit for an hour before cutting in!