This video will demonstrate my procedure for our Classic Sourdough loaf, from start to finish.
Bread Recipe
320g water
125g starter
500g flour
12g salt
Mix all together, cover, and rest for 30 minutes.
Stretch and fold the dough, cover, and rest for 30 minutes.
Repeat 3 more times.
Cover and rest (bulk rise) for 6 hours.
Shape loaf, put into proofing basket, and put basket with dough into a zip bag, or cover with plastic wrap, and into the fridge overnight.
When ready to bake, put the Dutch oven into the oven and preheat to 480F.
When the oven is heated, take the dough out and turn out onto parchment paper.
Score the loaf, place the parchment and loaf in the Dutch oven, spray with water, and cover. Reduce the heat to 450 and bake for 20-25 minutes. Uncover and bake for another 20 minutes or until desired darkness.
Remove from oven and cool loaf on cooling rack for at least 1 hour.
Enjoy.
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