Recipe - Sourdough

Ingredients

• 100g Active Sourdough Starter
• 394g bread flour
• 8g salt
• 250g water

Tools

• Dutch Oven
• 2 days of free time

Instructions

Day 1

1. Combine 100g Active Sourdough Starter, 394g bread flour, 8g salt, 250g water in large glass mixing bowl. (don’t use metal, Sourdough doesn’t like that). Mix until well combined and sticky
2. Cover with foil and let it sit out for 4 hours, ideally around 70 to 75 degrees F
3. Uncover dough. Wash your hands. Use wet hands to stretch and then fold dough ont itself 3 or 4 times. If you are mixing in ingredients (feta, sun dried tomatoes, etc) do so on this step, folding the ingredients into the dough.
4. Cover dough and let it sit for another hour. This will be the 5th hour the dough sits out.
5. Repeat step 3, folding 3 to 4 times and optionally adding more ingredients.
6. Cover dough and let it sit for another hour. This will be the 6th hour the dough sits out.
7. Dust a proofing basket with flour to prevent dough from sticking. Add Dough to proofing basket. Make sure dough remains in a smooth ball / blobish shape. Cover with the foil, and let it sit in the refrigerator for ~12 hours to slow fermentation.

Day 2

1. Remove proofing basket from the refrigerator. Let sit in a warm spot until dough springs back slowly and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
2. Put dutch Oven in the oven. Preheat the oven to 450 degrees F (230 degrees C)
3. Once oven is at temp, take out Dutch Oven WITH OVEN MITTS IT IS HOT.
4. Get a sheet of parchment paper, and lightly coat it with flour. Gently invert proofing basket over the parchment paper so the dough falls out. Wet your hands and lightly rub outside of the dough, so the outside of the dough ball is moist. Score top of dough with razor or knife, about half an inch deep.
5. Put the parchment paper and dough into the dutch oven, and return the dutch oven (covered) to the oven.
6. Bake for 10 minutes in the oven covered, then remove lid and cook an additional 20 minutes.
7. Remove from oven and let cool for an hour. The bread continues to cook while cooling, it is important to the let the bread cool else you can mess up the texture during the last hour, and you have been at this for 18 hours so don’t mess it up now.

Adding stuff to your bread

Whatever you add, make sure its dry as moisture will mess with the sourdough. Air-frying pickled jalapenos for 15 minutes at the lowest temp (170) worked well, this may work for other stuff too.

Beware raw garlic, as it will kill the yeast and prevent the bread from rising.

Feta and Sundried tomatoes

Dark Chocolate Chips

Jalapenos & Sharp Cheddar