Sourdough Bread
247g Water
12g Sea salt
128g Active starter (100% hydration)
375g Flour
1. Add water, sea salt and mix.
2. Add starter in bowl and mix until it looks devolved.
3. Add any kind of flour, doesn’t really matter.
4. Mix it all together into rough shaggy mess, clean the bowl around.
5. Cover it up with plastic bag and leave on surface for about 1-2 hours.
6. After 1-2 hours, scrape out out of the bowl. If making two loafs divide it now.
7. Don’t add any flour, use scraper and start rolling and tucking it round and round to form the surface tension of the dough giving us a tight bowl.
8. Put it in bowl and let it sit for 4-5 hours.
9. Lightly get dough out of bowl(s) and start forming them and folding them over.
10. Let sit for a 2-3 minutes while dusting proofing basket or banneton.
11. Flip it over and make shape of bread into roughly the shape of the basket.
12. Liberally flour the loaf so it doesn’t stick, sprinkle four around the loaf and use scraper to scrape it under.
13. Let sit in basket for a couple of hours, or overnight.
14. Heat oven up to 475 or as high as you can. Use a dutch oven and cook covered 20-25min then and 15-25 uncovered.
15. Let sit at least a couple of hours before cutting into the bread, as tempting as it is!