Sourdough

Materials

  • sourdough starter (0.25 cup)
  • water, cold (1 cup)
  • salt, kosher (1.5 tsp)
  • bread flour (2.5 cups)

Procedure

  1. Add sourdough starter and water to a mixing bowl. Use the water to rinse the measuring cup clean to ensure you get all the starter in the bowl.

  2. Add salt and flour all at once.

  3. Using a mixer, mix with a dough hook on low until the dough comes together. It should be sticky enough to pull the dough off the sides of the bowl.

  4. Cover the bowl with a towel and set aside for 6 hours. During this time, pull and fold the dough over itself about ten times once every hour.

  5. Scoop the dough onto a clean table. Sprinkle the top of the dough ball with flour. Using a circular motion from the bottom, pinch and spin the dough into a tight ball.

  6. Move the dough ball to a wooden, well floured banneton and cover with a dry towel. Leave the covered banneton in the fridge overnight.

  7. The next morning, take the banneton out of the fridge and place it in a warm place. Let the dough warm up and rise until it passes the "poke test" - that is, if you poke the dough, it should spring back slowly but not completely fill the impression.

  8. Transfer from the banneton to a square silpat. Score the dough and lower into a cold dutch oven.

  9. Spray the top of the dough and sides of the dough oven with water. Cover the dutch oven and bake with the lid on for 20 minutes.

  10. Remove the lid and bake for an additional 25 minutes.

  11. Remove from the oven and transfer to a rack. Allow the loaf to cool completely before cutting.