Sourdough Bread

Course baked goods

Cuisine American

Keyword bread, sourdough

Prep Time 2

Cook Time 55

Servings slices

Calories 144kcal

Author Bruce and Dina

In a large bowl whisk sour dough starter and water until dissolved. Note, mixture may foam a little bit.
270 grams sourdough starter, 550 grams bottled water
Stir in flour with a spatula, until no dry flour remains.
725 grams all-purpose flour
Cover with a damp cotton dishcloth, and let sit for an hour

After 1 hour, sprinkle the salt on top.
20 grams flake sea salt
Keep a bowl of filtered water near, to wet your hands with.
Wet one hand with distilled water.
Starting at 12 o’clock position, pick up the dough with your wet hand and fold down into the middle.
Turn the bowl a quarter turn, & fold dough again.
Do this 4 times, to complete the 12 o clock, 3 o clock, 6 o clock and 9 clock folds.
Cover with moist towel, let sit for 30 minutes
Note: keep track of times on a note pad, in order to mark off, each time you complete.

Dump dough onto lightly floured surface.
Using a bench scraper, cut the dough in half.
Using floured hands, form the 2 halves into balls with the same process as day 1
Fold the dough 4 times.
Using hands, cup into a ball.
Do not knead the dough.
Let dough balls rest for 10 minutes.
Place dough in a rice flour sprinkled proofing bowls
If you do not have proofing bowls, line a glass bowl with a thin linen or cotton tea towel.
Cover bowl with a lightly floured linen napkin or tea towel.
Place in refrigerator for 4-5 hours.

Place 2 oven proof Dutch ovens, with lids into oven on middle rack.
If you have a pizza stone, place it on rack below (this helps retain heat).
Heat oven to 500 degrees for a full hour
While oven is warming, cut 2 parchment rounds, a little large than the bottom interior of the pots.
Pull dough out of refrigerator.
Dump each loaf of dough onto parchment round.
Use a lame to cut the surface of the dough.
If you don’t have a lame, you can use a razor blade
Working quickly, pull both heated Dutch ovens out of the oven, closing door behind
Pick up the dough by grabbing the parchment from each side, and drop carefully into each Dutch oven.
Cover with lids, and return swiftly to hot oven.
Bake at 475 F for 30 minutes with lids on.
After 30 minutes, remove the lids, rotate pans ½ way.
Reduce oven temperature to 425 F.
Bake for another 20-25 minutes until loaves are golden brown.
Bread is done when has a hollow sound when thumped.
Cool for at least 2 hours before slicing, as dough continues to cook.

Cast iron works great for this. Note that although you can used porcelain covered cast iron, you will scorch it.