· 50 grams of starter (For the first while I had to use 100-150 grams of starter. Just make sure you have enough, but as it matured I was able to use only 50. The starter I’m sending you should work well after it has doubled in volume)
· 350 grams of water
· 500 grams of bread flour
· 9 (1 ½ tsp) grams of salt
If you want more airy/fluffy bread, use 375 grams of water instead. This is called high-hydration sourdough.
· In the evening whisk the starter and water together in a large bowl. Add the flour and salt. Combine until a stiff dough forms. Mix by hand to fully incorporate flour. The dough will feel dense and shaggy and stick to your fingers as you go. Scrape as much off as you can. Cover with a damp towel (I actually use a plate and that works really well) and let rest for 30 minutes.
· Feed your starter with fresh flour and water.
· After the dough has rested, work the mass into a fairly smooth ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way aroung the dough until it begins to tighten, about 15 seconds)
· Cover the bowl with a damp towel (or use my plate trick) and let rise overnight at room temperature. This will take about 8-10 hours. Dough is ready when it no longer looks dense and has doubled in size.
· If I’m working the next day, I let it rise in the fridge until I get home.
· Coax the dough onto a lightly floured work surface. To shape it into a round, start at the top and fold the dough over towards the center. Turn the dough slightly and fold over the next section. Repeat until you have come full circle
· Flip the dough over and let rest for 5 to 10 minutes. Line a bowl with a towel and dust liberally with flour. With floured hands, gently cup the dough and pull it towards you in a circular motion to tighten its shape. Using a bench scraper (if you have one), place the dough into the bowl seam side up.
I use a banneton basket instead of a bowl.
· Cover the bowl and let rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly.
· Preheat the oven to 450F. Cut a sheet of parchment to fit the size of your baking pot (I use a dutch oven with really good results).
· Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands.
· Using a knife, score the dough with whatever pattern you want.
· Use the parchment paper to transfer to the baking pot.
· Bake the dough on the center rake for 20 minutes, covered. Remove the lid and continue to bake for 40 minutes. When finished remove from pot and put on a wire rack to cool for 1 hour.
The above only works for convection oven. I don’t have one so I bake it covered for 40-50 minutes and uncovered for about 10 minutes.