Baking Country Sourdough
Good bread relies on your ability to read the dough. Your starter should be lively and bubbly before you begin, and your hands will learn to feel the difference between sticky, underdeveloped dough and the smooth, elastic tension of a ready-to-shape loaf.
Read the temperature, not the clock.
Fermentation happens faster in a warm room and slower in a cold one. Keep a consistent kitchen environment and watch the dough, not your timer.
- large mixing bowl
- digital scale
- dutch oven
- banneton or linen-lined bowl
- lame or sharp razor blade
What goes in.
- 800gbread flour
- 200gwhole wheat flour
- 700gwarm water, divided
- 200gactive sourdough starter
- 20gfine sea salt
Building structure without tearing
Instead of aggressive kneading, lift the dough from the center, let the ends fold under themselves, and repeat. This preserves the internal gas bubbles while creating the strength needed for a tall loaf.
The method.
Mix the autolyse
Combine all flour and 650g of the water. Let it sit for one hour until the flour is fully hydrated.
Incorporate starter and salt
Add the starter and the remaining 50g of water with the salt. Squeeze the dough with your hands until the salt is dissolved and the starter is fully integrated.
Bulk ferment
Perform four sets of coil folds at 30-minute intervals. Once finished, leave the dough undisturbed until it has increased in volume by about 50 percent and shows bubbles on the surface.
Shape and proof
Gently turn the dough onto a floured counter. Shape into a tight round, place in a floured banneton, and refrigerate overnight.
Score and bake
Preheat your dutch oven to 475°F. Score the top of the loaf with a blade to control the rise. Bake covered for 20 minutes, then uncovered for 25 minutes until the crust is a deep, dark mahogany.
Other turns to take.
Seeded Loaf
Add 100g of toasted sunflower or pumpkin seeds during the final coil fold.
Roasted Garlic
Fold in two heads of roasted, mashed garlic cloves when adding the salt.
When it doesn't go to plan.
Use a clear container for bulk fermentation so you can see the bubbles forming on the bottom and sides.
If the dough sticks to your hands, wet them slightly with water.
Let the bread cool completely on a rack for at least two hours; cutting it too early makes the inside gummy.
The ones that keep coming up.
How do I know if my starter is ready?
It should double in size within four to six hours of feeding and pass the float test: a small dollop should float in a glass of water.
Can I skip the overnight refrigeration?
You can room-temp proof, but cold fermentation significantly deepens the flavor and makes the dough much easier to score.
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