Beginners Sourdough

1. Starter -  night before

Feed your starter before you go to bed, cover loosely, and let it ferment overnight.

2. Autolyse - 8:00 

In a bowl of a stand mixer place the flour and 180 g of water, mix until there are no dry bits. Cover the bowl and let it sit at room temperature for 1 hour. 

*The dough may seem to be a little to dry but don't be tempted to add more water.

*Don't skip this part. During the autolyse the flour absorbs the water, becoming fully hydrated, gluten development begins and simple sugars start to form as starch is broken down. After this period the dough will become more elastic. That will lead to easier shaping, bigger loaf volume, and more open crumb. 

3. Mix in starter - 9:00

Add your starter to the bowl with autosyled dough. Mix on low speed for 2-3 minutes, until well incorporated. Cover the bowl and let the dough rest for 30 minutes.

5. Mix in salt - 9:30

Add salt to the bowl along with 15 g of remaining water, mix on low speed until incorporated, then turn the mixer on medium-high speed and knead the dough until it pulls away completely from the sides and bottom of the bowl, and becomes smooth and shiny. That may take 10-15 minutes. Transfer the dough to a clean bowl, cover, and place in a relatively warm place (23-26°C) for bulk fermentation.

4. Bulk fermentation - 9:45 to 12:45 

During the bulk fermentation perform 4 sets of stretch and folds. Let the dough rest 30 minutes (covered) between sets. After the 4th set of stretch and folds let the dough rest for the remaining time. 

The dough will rise a little and you will notice some bubbles on the top and sides of the dough. 

*lighly wet your hands during the stretch and fold sets, it will prevent dough from sticking to your hands.

5. Preshape - 12:45

Dump the dough from the bowl onto an un-floured work table/counter, wet your hands and the bench knife and gently preshape your dough into a round. Let it rest uncovered for 25 minutes. 

6. Shape - 13:15

Lightly flour the top of the rested round, flip it over, and shape into a boule or batard. Once shaped, transfer the dough into well dusted with rice flour proofing basket.

7. Proof - 13:30

Cover the basket with reusable shower cap or a plastic bag and let it proof for 2-4 hours at room temperature, depending on the temperature.

*I usually proof my dough at 23°C, and it is ready in about 2,5-3 hours. 

*Alternatively, you can place the covered proofing basket into your refrigerator and bake you bread the next morning.

8. Preheat the oven - 1 hour prior baking

Place your dutch oven cooker in the oven, set the oven temperature to 250ºC, and preheat for 1 hour.

9. Bake - about 17:30

When to oven reaches 250ºC, put on the kitchen gloves, VERY CAREFULLY  take the dutch cooker out of the oven, and turning the basket upside down carefully place the dough into the hot pan. Score the loaf with a sharp knife, a razor blade or a lamé with a design of your choice. 

Cover the Dutch oven with the lid, transfer back to the oven. Bake the bread for 15 minutes, and then, carefully take off the dutch oven lid, lower the temperature to 230°C, and bake for an additional 20 minutes.

*Let the bread cool on a wire rack for at least one hour before cutting it. I know it's very tempting, but cutting into the bread while it is still hot, you risk finding a gummy, doughy and sticky texture.