Sourdough at Home

Rizzo the Sourdough Starter was so happy yesterday I had to bake with her and I am so glad I did! I changed a few things around with my process and am grateful to my friend and fellow homebaker, Lindsey, who gave me some tips that work for her.

Ingredients

• 90 grams ACTIVE BUBBLY Sourdough Starter

• 330 grams filtered room temperature water

• 500 grams unbleached bread flour

• 8-grams salt

Process

• Combine room temperature (almost warm) FILTERED water with starter

• Ensure you are pulling from your starter at PEAK rise, which will be different for everyone (mine are around 4-6hrs depending on how warm my kitchen is)

• Add in bread flour and combine using a whisk, wooden spoon, rubber spatula or hands. I use a combination of both

• At this point it is going to be very shaggy and loose

• Cover it and allow it to sit on the counter for 30-minutes

• Add salt, I use Pink Himalayan, make sure it is super finely ground

• Add just enough water to moisten the salt and mix in with your hands until completely combined

• Cover and allow to sit for 30-minutes

• Perform a series of stretch and folds, every 30-minutes for 4-6 rounds depending on how the loaf is coming together, covering and allowing to sit on counter in between rounds

• On final series perform a coil and fold, allowing the dough to form a ball

• Cover in a glass bowl with a moisten tea towel or cling wrap and allow to rise on counter for 6-8 hours

• Remove from glass bowl and allow to rest on counter for 15-30 minutes

• Perform 1-2 rounds of lamination and push / pulls until the dough comes together in a ball with tension in the top layer

• Dust bannetons with flour (I use whole wheat, because it is what I had onhand)

• Use bench scrapper to transfer dough to banneton and place inside plastic grocery bag and place in freezer for 12-48 hours

• Preheat Dutch Oven in a 500 degree (F) oven with lid on

• Remove from fridge to a parchment paper and dust with flour, scoring with lame

• Transfer (carefully) to HOT Dutch Oven

• TIP - Place 3-6 ice cubes in DO (not touching bread, place between paper and wall of oven

• Place DO with lid in place into 450 degree (F) oven and allow to bake for 20-minutes

• Remove lid and return DO to 450 degree oven and allow to bake for 20-25 more minutes or until crust is golden

• Allow to cool at LEAST 20-minutes before cutting (I know it is hard, but it allows the bread to finish forming, this is super important!)

click here for a step-by-step (time lapse) tutorial including the end results! ➡️https://www.tiktok.com/t/ZPR73tQq5/