My Foolproof Sourdough Loaf
Embrace the art of sourdough baking with my Foolproof Sourdough Loaf. Blending classic techniques with modern flair, this loaf is perfect for both novice and experienced bakers. Get ready to impress with this delicious, aromatic creation!
Equipment
- KitchenAid (Stand Mixer)
- 17-inch Beachwood Bowl
- Challenger Bake Pan
- Dutch oven or baking stone
- Banneton or proofing basket
Ingredients
- 500 g Bread Flour Strong Bread Flour
- 375 mL Water
- 100 g Sourdough Starter Strong feed
- 10 g Sea Salt
Instructions
- Mix everything except the salt to a shaggy mass. Add any inclusions like rosemary or basil now.
- Let rest for 1 hour, then add the salt. Dimple it in and hand mix for about 10 minutes until dough is extensible and elastic.
- Perform three stretch folds, one every 45 minutes.
- Conduct a Lamination. Add inclusions like cheddar cheese if desired, then letter fold and pre-shape.
- Rest for 30 minutes covered on the counter.
- Final shape and let it bulk ferment in a banneton until it rises about 50% in volume (~1 hour).
- Refrigerate overnight.
- Next morning, preheat oven and Dutch oven to 475°F/246°C for 30 minutes.
- Score the dough and bake in the closed Dutch oven for 22 minutes.
- Remove lid and bake until golden brown and internal temperature reaches 200°F/93°C (15-25 minutes).
Notes
Join our community “Baking Great Bread at Home“ on Facebook for more tips and tricks: Facebook Group
For glossary of terms, visit: Glossary Link
For glossary of terms, visit: Glossary Link
