Breads and Doughs

Anna's Sourdough Bread

Ingredients

• 1/4 to 1/2 cup bubbly, active sourdough starter (50-100 g)
• 1 1/2 cups plus 1 Tbsp warm water (375 g)
• 4 cups plus 2 Tbsp bread flour (500 g)
• 1 1/2 to 2 1/2 tsp fine sea salt (9-12 g)

Directions

1. Make the dough: Whisk the starter and water together in a large bowl. Add the flour and salt and mix to form a rough dough. Cover with a damp towel and let rest 30 minutes.
2. Grab a corner of the dough and pull it up and into the center in a stretch and fold motion. Repeat 4-5 times. Let the dough rest 30 minutes and repeat. Do this up to 4 times total over the first 2 hours if time permits.
3. First rise: Cover the bowl and let the dough rise at room temperature, about 8-10 hours at 70°F, until it has increased in volume by 50-75%, has a few bubbles on the surface, and jiggles when the bowl is moved.
4. Shape: Turn the dough onto a lightly floured surface. Fold the top down to the center, turn the dough, and repeat until you have come full circle. Use a bench scraper to create tension. Let the dough rest seam side up for 30 minutes.
5. Line an 8 inch bowl or proofing basket. Shape once more and place seam side up in the prepared bowl.
6. Second rise: Cover and refrigerate for 1 hour or up to 48 hours. A 24 hour cold proof produces the lightest, most open crumb.
7. Place a Dutch oven in the oven and preheat to 550°F.
8. Put parchment over the dough and invert the bowl to release it. Score the top with a sharp blade. Use the parchment to lower the dough into the preheated Dutch oven.
9. Reduce the oven to 450°F. Cover and bake 30 minutes. Remove the lid, reduce to 400°F, and bake uncovered 10-15 minutes more, until deep golden brown.
10. Cool on a wire rack for at least 1 hour before slicing.

Notes

• See Sourdough Starter.