Favorite sourdough recipe

Classic method of baking sourdough

Sourdough

• Feed the starter 50g water and 50g bread flour
• Wait for that to double in size
• Mix 500g of flour in a large bowl (use atleast 300g bread flour - like to do 150 of spelt and 50 of rye to get to 500g)
• In another bowl add 350g water and then add 100g starter ( to see if starter is active watch if it floats in the water), mix the water and starter together to all be one liquid
• Add the starter and water to the 500g flour and mix with a bread whisk (not super aggressive) cover and let autolize for 45 minutes to 1 hour
• Mix 10g salt and 20-40g water
• Add that to the flour mixture, mix in
• In 30 minutes stretch and fold , do this 4 times each with a 30 minute interval
• Cover and let bulk rise (1-2hours)
• Shape the dough and add to banneton, cover and put in fridge over night (or atleast 2 hours)
• Preheat oven to 475 with Dutch oven insides
• Remove loaf from fridge and do big cut for rise. Add loaf to dutch oven
• Cook with lid on for 35 minutes
• Take lid off let brown 10-15 minutes (can lower temp if you want)
• Let loaf cool for around 1 hour before cutting

Tools/Needs:

• starter: Many local bakeries will give away or sell starter. I have a bread flour starter - if you want some just let me know.
• baking kit I have and have used for years. It includes banneton, dough whisk, scoring blades, metal and plastic dough scrapers and a cleaning brush.
• food scale
• dutch oven any dutch oven works, I like this one becauce I also use it for soups and stews.
• silicon baking mat I like to use these to avoid using parchment paper for a more sustainable option