Sourdough Bread
Ingredients
- 450g starter
- 750g pizza flour
- 530g water
- 20g water
- 5g yeast
Method / Timing
Start
- Start 30 minute autolyse
Start + 30m
- Start bulk fermentation
Start + 1h
- Fold dough
Start + 1h30m
- Fold dough
Start + 2h
- Fold dough
Start + 2h30m
- Fold dough
- Move dough to oven with oven light on (or other proofing device)
Start + 6h30m
- Split into two loaves and pre-shape
- Keep one loaf in fridge and repeat remaining steps for each loaf
Start + 7h
- Shape, cover, and proof
Start + 7h30m
- Preheat oven to 260C with dutch oven
Start + 8h30m
- Place loaf in dutch oven, drop temperature to 250C
Start + 9h
- Remove dutch oven lid
Start + 9h20m
- Remove load from oven and cool overnight (wrapped in a tea towel)