my favorite sourdough
This is the kitchn's sourdough recepie. I just shortened the recipe, converted some mersuments and changed a few steps.
ingredients
for the leaven
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Sourdough starter
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120 ml ½ cup (75 g) Bread flour
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75 ml ⅓ cup (75 g) Water
for the dough
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5.5 dl 2 ¼ cup (550 g) Water
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1 tbsp (17 g) Table salt
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1.3 l 5 ½ cup (700 g) Bread flour
extra for taste
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Lightly roasted walnuts
good to have equipment
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one or two dutch ovens, I use ikeas Senior 5.3 l/qt to bake one massive loaf
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a sharp knife to score the loaf
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a spray bottle filled with water
makes one monster loaf or two reasonable loafs
assembly:
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Start 2 days before you want to bake the bread.
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Add a a bit of starter to an; even by volume mixture of flour and water.
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The next day, discard most of the starter, maybe make some pizza. Add about a table spoon to the 75 g water and flour, this is the leaven. Let sit in room temperature over night.
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Start in the morning the next day. If the leaven hasn't started to bubble your sourdough starter might be bad and you might have to repeat step 3.
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Boil 50 g ¼ cup of water, add the salt and set aside.
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Mix the rest of the water 500 g 2 cups with the leaven. Stir so most of the leaven dissolves.
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Add the remaining flour. Knead until there aren't any more floury(?) bits.
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Let the dough rest for at least 60 minutes (up to 6 h). Cover the bowl with plastic and keep it in room temperature.
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Mix in the salt water mixture, be sure to get all the salt.
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Fold the dough in half, rotate 90°, repeat 4 times.
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Wait 30 min before folding again.
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Repeat steps 10. and 11. 5 times in total, (this will take 2 ½ h).
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Let the dough rest for 30 min to an hour.
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Either divide the dough into two smaller loafs, or leave it as one, as this might simplify when baking.
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Shape the loaf/s by folding in the sides under the dough. And prepare either proofing baskets or pots with kitchen towels. Add plenty of flour so the dough wont stick. Flip the loaf/s into the baskets so the folds end up on top.
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Let the dough rest in the fridge over night.
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Begin the next day a few hours before you want the bread, as the whole process takes around 3 hours before the bread is ready to eat.
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Preheat the oven at 260 °C 500 F. If available add a dutch oven with the lid at an angle. (if you're baking two loafs and have two dutch ovens, add both). If you don't have a dutch oven add two trays to the oven, one normal in the center and a deep one at the bottom (skip step 19).
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When the oven has been preheated for a while, carefully remove the dutch oven. Be sure to place it on a heatproof surface. Remove the lid, same there, be sure the surface you place it on wont burn.
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Remove the dough from the frige. Flip the dough either into the dutch oven or onto the preheated tray.
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Carefully cut the top of the loaf, be sure to use a sharp blade and at shallow angle when cutting. Remember that everything is extremely hot and will burn you.
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If you used a dutch oven, sprits some water onto the dough before placing placing the lid back. Remember that it will burn you if you're not careful. Place the dutch oven on a wire rack in the middle of the oven.
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If you didn't use the dutch oven, carefully pour about 250 ml 1 cup into the lower tray.
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Bake for 20 min.
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Reduce the oven temperature to 230 °C 450 F. Bake for another 10min.
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Remove the lid and bake for another 15 min.
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Keep baking the loaf until it reaches your preferred color, darker usually gives a more classical sourdough taste.
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Carefully flip the dough onto a wire rack and let cool.
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Try to resist eating the bread for at least an hour as this will help the bread keep its fluffy texture.
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I like to slice and freeze the bread I know I wont eat within a day of baking the bread.
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Enjoy with butter.