1.5 KiB
1.5 KiB
Sourdough Bread
Ingredients
For the leaven:
- 1 Tablespoon sourdough starter
- 75g bread flour
- 75g water
For the dough
- 14g salt + 50g water
- 475g water
- 700g bread flour
- 2 cast iron pots
Instructions
- 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.
- Combine 14g salt and 50g of water in a small bowl, mix, and set aside.
- Pour 475g of water into the leaven, breaking up the clumps.
- Add the 700g of flour to the leaven, mixing until you see no more dry flour, and have a shaggy dough.
- Cover the bowl and rest for 2.5 hours.
- Pour the salt-water into the bowl, pinching and squeezing into the dough.
- 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 20 minutes, 6 times, 2 hours total.
- Let the dough rise another 30 minutes.
- Sprinkle some flour on the counter, pour the dough onto it, and split into two equal loaves with a bench scraper.
- Work these into rounds by "turning left while driving", and place them on the counter, covered.
- Let rise for 2.5 hours.
- Work them into rounds again.
- Score the tops of the loaves with a knife, a cross works.
- Heat oven to 500°.
- Put covered pots into oven, cook for 25 minutes.
- Turn heat down to 450°, cook for another 15 minutes.
- Take out pots and remove the tops, then place back in and bake for another 15-25 minutes.
- Remove them from the pots with a spatula, and set to cool for at least 15 minutes.