36 lines
1.5 KiB
Markdown
36 lines
1.5 KiB
Markdown
# Sourdough Bread
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## Ingredients
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### For the leaven:
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- 1 Tablespoon sourdough starter
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- 75 grams bread flour
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- 75 grams water
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### For the dough
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- 14 grams salt + 50 grams water
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- 475 grams water
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- 700 grams bread flour
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- 2 cast iron pots
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## Instructions
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1. The night before, combine all the ingredients of the leaven, and mix to form a thick batter. Place in a large bowl and cover overnight.
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- Combine salt and 50 grams of water in a small bowl, mix, and set aside.
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- Pour 475 grams of water into the leaven, breaking up the clumps.
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- Add the 700 grams of flour to the leaven, mixing until you see no more dry flour, and have a shaggy dough.
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- Cover the bowl and rest for 2 hours.
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- Pour the salt-water into the bowl, pinching and squeezing into the dough.
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- Fold the dough by lifting it up, pulling it over, then rotating the bowl 90°. Fold it 4 times (rotating 4 times). Repeat these 4 folds every 30 minutes for 2.5 hours.
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- Let the dough rise another 1 hour.
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- Sprinkle some flour on the counter, pour the dough onto it, and split into two equal loaves with a pastry scraper.
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- Work these into rounds by "turning left while driving", and place them into the iron pots, covered.
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- Let rise for 1.5 hours
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- Score the tops of the loaves with a knife, a cross works.
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- Heat oven to 500°.
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- Put covered pots into oven, cook for 25 minutes.
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- Turn heat down to 450°, cook for another 15 minutes.
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- Take out pots and remove the tops, then place back in and bake for another 15-25 minutes.
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- Remove them from the pots with a spatula, and set to cool for at least 15 minutes. |