Baking Country Sourdough
A good loaf asks for patience. It is less about following a rigid timeline and more about watching how the dough reacts to the warmth of your kitchen.
Read the activity of your starter
Your starter must be active and bubbling before you mix the dough; if it hasn't doubled in size within a few hours of feeding, wait to bake.
- Dutch oven
- digital scale
- banneton basket
- lame or razor blade
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
Handling the rise
Instead of kneading, use gentle folds to align the gluten structure. When the dough feels airy and shows small bubbles under the surface, it is ready to shape.
The method.
Mix the dough
Whisk your starter into the water until milky, then stir in the flour and salt until no dry spots remain. Cover with a damp cloth for one hour.
Stretch and fold
Every 30 minutes for the next two hours, reach under one side of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat four times per session.
Bulk rise
Leave the dough in a warm spot until it has grown by half. It should look pillowy and retain a slight indentation when poked.
Shape and proof
Gently turn the dough onto a floured surface. Fold the edges into the center to create a round tension, then place it seam-side up in a floured banneton for 12 hours in the refrigerator.
Score and bake
Preheat your Dutch oven to 450°F (230°C). Turn the dough onto parchment, slash a deep line across the top with your blade, and bake covered for 25 minutes. Remove the lid and bake for another 20 minutes until the crust is deep brown.
Other turns to take.
Seeded
Fold in 50g of toasted sunflower or flax seeds after the first set of stretches.
Whole Wheat
Substitute 100g of the bread flour with stone-ground whole wheat for a deeper, toasted grain profile.
When it doesn't go to plan.
Use a clear glass bowl for bulk fermentation so you can watch for bubbles forming at the bottom.
If the dough sticks to your hands, wet them slightly with water before handling.
Let the bread cool completely on a wire rack for at least two hours; cutting into a hot loaf will result in a gummy interior.
The ones that keep coming up.
How do I know if my starter is ready?
Take a spoonful and drop it into a glass of water; if it floats, it has enough gas trapped to leaven the bread.
Can I bake without a Dutch oven?
You can, but you will need to place a shallow pan of boiling water on the rack below your loaf to create the necessary steam for the crust.
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