01/16/2025
Sourdough!! 😋😋Great recipe! 👇🏼👇🏼
Put a bowl on a kitchen scale and zero it out.
Add:
100 grams ACTIVE starter (zero out scale)
350 grams warm water (zero out scale)
*Mix up right away (zero out scale)
Add:
12 grams sea salt and mix (zero out scale)
600 grams bread flour (zero out scale) you can use whatever flour you like.
*Mix until all dry patches are gone*
Cover and let sit for 30 minutes, the dough will look rough and shaggy
Do 4 pulls and stretches. Grab the outer edge and pull to the center. Do this 4 times to work around all 4 sides.
Cover and let rest for 30 minutes and repeat this 4 times total.
Let rest 30 more minutes then transfer to counter and form into a rectangle then fold into thirds and roll it up in a ball.
Put in your proofing basket or a bowl lined with a towel dusted with flour.
Let rest, covered overnight in the refrigerator.
Take bread out of refrigerator 2-3 hours before baking
Preheat oven to 450 degrees
Put your Dutch oven into oven while pre-heating, you want the Dutch oven to be hot.
Place dough onto parchment paper or Butcher paper. (Tip your proofing bowl upside down on the paper)
Cut your slits or design in the bread dough.
Use oven mitts and transfer the dough into the pot.
Cook for 30 covered and 10-15 minutes uncovered.
Transfer to cooling rack
