Ingredients:
• 75g active sourdough starter
• 350g water (at room temperature)
• 500g bread flour
• 10g salt
Instructions:
Activate Your Starter:
Ensure your sourdough starter is active and bubbly. Feed it 4-6 hours before you plan to start making your bread, or overnight if your kitchen is cool.
Mix the Dough:
In a large mixing bowl, combine the 75g of active starter with the 350g of water. Stir until the starter is fully dissolved.
Add Flour:
Gradually add the 500g of bread flour to the mixture. Use a spatula or your hands to combine until no dry flour remains. Let it sit for 30 minutes to an hour (this process is called autolyse).
Incorporate the Salt:
Sprinkle the 10g of salt over the dough. Using your hands, gently knead the dough in the bowl until the salt is fully incorporated. The dough will be sticky but should come together.
Stretch and Fold Directions:
1. Initial Rest (Autolyse):
After mixing your dough, let the shaggy dough sit covered at room temperature for 1 hour. This rest period helps the flour hydrate and starts the gluten development process.
2. First Stretch and Fold:
After the initial rest, uncover the dough. With wet hands (to prevent sticking), reach under one side of the dough, gently lift it up, and fold it over itself towards the center. Rotate the bowl about 90 degrees and repeat this process. Continue rotating and folding until you have completed four folds (one from each side of the dough).
3. Rest Period:
Cover the dough and let it rest for 15-30 minutes.
4. Repeat Stretch and Fold:
After the rest period, repeat the stretch and fold process: reach under one side, lift, and fold over the center. Rotate the bowl and repeat until you have folded all four sides. Cover the dough and let it rest again for another 15-30 minutes.
5. Continue the Process:
Repeat the stretch and fold process every 15-30 minutes for the next 2 hours. You should aim for a total of 4-6 rounds of stretch and folds. Each round helps develop the dough's gluten structure, leading to a stronger and more elastic dough.
6. Final Rest:
After completing the stretch and folds, cover the dough and let it rest undisturbed for the remaining bulk fermentation period (up to the total of 3-4 hours from the beginning of the bulk fermentation, dough would have doubled in size, it will have a domed top with bubbles forming and won’t stick to your fingers when you lightly press into it)
By the end of this process, your dough should feel more elastic and hold its shape better, ready for shaping and final proofing.
Final Shaping and Cold Retard Instructions:
1. Pre-Shape:
Lightly flour your work surface and turn the dough out onto it. Gently shape the dough into a loose round by folding the edges towards the center. Let it rest for 30 minutes, covered with a damp towel.
2. Final Shape:
After the 30-minute rest, lightly flour your hands and the dough. Shape the dough into a tight round by folding the edges towards the center again, creating tension on the surface. Flip the dough over and gently pull it towards you on the work surface to tighten the shape further.
3. Prepare for Proofing:
Place the shaped dough seam side up into a floured proofing basket or a bowl lined with a floured kitchen towel. Cover the dough with a towel or plastic wrap.
4. Cold Retard:
Place the covered proofing basket or bowl in the refrigerator for a cold retard. Allow the dough to rest in the fridge for 4-8 hours, or up to 48 hours. This extended cold fermentation will enhance the flavor and texture of your bread.
5. Bake:
When you're ready to bake, preheat your oven and Dutch oven to 475°F (245°C) for at least 30 minutes. Remove the dough from the fridge, score the top, and bake as per your usual instructions.
Enjoy your flavorful, perfectly proofed sourdough bread!