Ingredients
80 g sourdough starter
250 g purified water
350 g bread flour
10 g salt
1. After feeding your starter (40g starter + 40g purified water + 40g flour) and it has doubled in size, pour 80g into a bowl. Add 250g of purified water, and mix together.
2. Next, add 350g of bread flour. Mix together, making sure all the flower is incorporated. Cover the dough and measure out 10g of salt.
3. After 30 minutes have passed add your salt and begin shaping into a ball. This process should take less than 1 minute. Cover.
4. 45 minutes after your shaping, stretch and fold you dough. With damp hands, pull the dough up from the side and fold over. Rotate the bowl and repeat 2 more times. Cover.
5. After another 45 minutes, make coil folds. With damp hands, pull the dough up from the center and allow the bottom to fold under itself.. rotate the bowl and repeat this two more times.
6. After 45 minutes perform coil folds one more time. Cover for the bulk rise (about 4 hours or until dough has doubled in size)
7. Lightly flour your surface area and flip your bowl over releasing the dough. Fold the right and left side in, then the top and bottom in, then roll tightly up into a burrito shape (this method is best if using an oval basket) If using a round basket, a push and pull method to shape your dough is preferred.
8. Add some flour to a lined banneton basket then add your dough seems side up. Cover and refrigerate for 12 hours.
9. After twelve hours (the cold ferment) preheat your Dutch oven pot in a 450°F oven.
10. Flip banneton over on the parchment paper. Brush any remaining flower evenly then makes your scores.
11. To your preheated Dutch oven pot, add your dough with parchment paper, cover with the lid and place in the oven on the middle rack. Turn the heat down to 400° and bake for 20 minutes.
12. After 20 minutes, remove the lid and bake for an additional 20 minutes. Allow to rest at room temperature for one hour before slicing.
Ingredients
80 g sourdough starter
250 g purified water
350 g bread flour
10 g salt
1. After feeding your starter (40g starter + 40g purified water + 40g flour) and it has doubled in size, pour 80g into a bowl. Add 250g of purified water, and mix together.
2. Next, add 350g of bread flour. Mix together, making sure all the flower is incorporated. Cover the dough and measure out 10g of salt.
3. After 30 minutes have passed add your salt and begin shaping into a ball. This process should take less than 1 minute. Cover.
4. 45 minutes after your shaping, stretch and fold you dough. With damp hands, pull the dough up from the side and fold over. Rotate the bowl and repeat 2 more times. Cover.
5. After another 45 minutes, make coil folds. With damp hands, pull the dough up from the center and allow the bottom to fold under itself.. rotate the bowl and repeat this two more times.
6. After 45 minutes perform coil folds one more time. Cover for the bulk rise (about 4 hours or until dough has doubled in size)
7. Lightly flour your surface area and flip your bowl over releasing the dough. Fold the right and left side in, then the top and bottom in, then roll tightly up into a burrito shape (this method is best if using an oval basket) If using a round basket, a push and pull method to shape your dough is preferred.
8. Add some flour to a lined banneton basket then add your dough seems side up. Cover and refrigerate for 12 hours.
9. After twelve hours (the cold ferment) preheat your Dutch oven pot in a 450°F oven.
10. Flip banneton over on the parchment paper. Brush any remaining flower evenly then makes your scores.
11. To your preheated Dutch oven pot, add your dough with parchment paper, cover with the lid and place in the oven on the middle rack. Turn the heat down to 400° and bake for 20 minutes.
12. After 20 minutes, remove the lid and bake for an additional 20 minutes. Allow to rest at room temperature for one hour before slicing.