Sourdough Bread
In the evening...
In the evening... 100% hydration sourdough starter, unfed
Remove 33g and place into a bowl
205ml water, room temperature
Stir to combine
165g bread flour
Cover
Let it rest, overnight, at room temperature for 12-14 hrs
It will look like this…
560ml water, at room temperature
Stir to combine
900g bread flour
120g rye flour
Mix until combined, don’t knead
Cover
Let the dough rest (autolyse) for 30 minutes
24g salt
Knead for about 7-8 minutes
(wipe the inside of the wide bowl with a little vegetable oil, optional)
cover and let it ferment for 50 minutes
After 50 minutes…
Use wet hands to stretch and fold all 4 sides, without removing it from the bowl
Cover and let it ferment another 50 minutes
Use wet hands to stretch and fold all 4 sides
Cover and let it ferment another 50 minutes
Flour
Divide it in two pieces
Shape in the form of a ball
cover and let rest for 15 minutes
two round bowls
kitchen towels
sprinkle with flour
Add the dough balls seam-side-up
cover with the edges of the towel
proof for 2 or 2.5 hours at room temperature
one hour before baking...
Turn the oven to 470°F (240°C)
place a 9 inch (23cm) Dutch oven inside
Preheat for about 45 minutes -1 hour
You will know it's done when pressing the dough with the finger, it comes slowly back
Turn the proofed loaves onto a parchment paper
Score with a bread lame or sharp knife
Transfer to hot Dutch oven
Cover
Bake at 470°F (240°C) for 20 minutes
Remove the lid
Reduce oven temperature to 440°F (230°C)
Bake for about another 15-20 minutes
Cool completely