Sourdough Bread Recipe for a Single Loaf 2qt Dutch Oven
Feed your starter and let it sit on the counter with a loose lid. When it has doubled in size and all bubbly, you’re ready to make the dough.
INGREDIENTS
179g Warm Water (65%) (~95˚F/35˚C)
5g salt (2%)
63g Starter (23%)
275g Bread Flour (100%) although bread flour is recommended, I used All-Purpose Flour.
DIRECTION:
Dissolve salt in the water
Add the starter to the salt water mixture. The starter does not have to be completely dissolved.
Add flour. Mix until combined and there is no dry flour.
Cover and allow to rest for 1 hour. (or longer)
Stretch & Fold: (1)
Wet your hands and pull one edge of the dough and fold over the top, turn the bowl slightly and repeat approximately 10 to 12 times.
Cover and rest for 1 hour in a warm spot (I just placed it in the oven, with no light or heat)
Repeat Stretch & Fold: (2)
Stretch & Fold: Wet your hands and pull one edge of the dough and fold over the top, turn the bowl slightly and repeat approximately 10 to 12 times.
Cover and rest for 1 hour in a warm spot (I just placed it in the oven, with no light or heat)
Repeat Stretch & Fold: (3)
Stretch & Fold: Wet your hands and pull one edge of the dough and fold over the top, turn the bowl slightly and repeat approximately 10 to 12 times.
Cover and rest for 1 hour in a warm spot (I just placed it in the oven, with no light or heat)
FORM DOUGH BALL
Cut a piece of parchment paper to fit in the Dutch oven.
Shape the dough into a smooth ball, and then place it on the parchment paper. I placed the dough and parchment paper in a soup bowl and then covered it with an upside-down bowl and put it in the refrigerator. Let it rest anywhere from 4 to 24 hours. Longer is likely better. I left mine overnight!
BAKE
Preheat your oven WITH the Dutch Oven inside to 475˚F (245˚C).
Remove the dough from the fridge, lightly dust with flour, and score the dough.
Place the parchment paper with the dough into the HOT Dutch Oven. Bake for 35 minutes covered, then approx. 10/15 minutes uncovered, or until dark golden brown. Cool on a rack before cutting. If it is too crusty, cover with a tea towel while it is still hot to soften the crust.
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