Nothing more rewarding than receiving a happy picture of your sourdough crumb from your friend 🙂
125g of active starter
362.5 of warm water 0 out scale
10g of salt 0 out scale
500g King Arthur unbleached bread flower 0 out scale
Mix until shaggy dough
Put cover on- let sit for 1 hour
1 set of stretch and folds
Go around bowl around 10 times
Put cover on wait 30 minutes
2nd set stretch and folds
Cover 30 minute
3 set
Cover 30 minute
4 set
Cover to bulk forment for 2 hours
50-75% rise
Add flour to surface -pour dough out onto surface
Let it fold out naturally
Stretch it out – fold over one side and then the other and then roll it up , shape into nice ball
Let rest on counter for 20 minutes
Turn over dough and stretch it out carefully bc it remembers previous shape so there will be resistance -fold over one side then the other , and then roll it up and shape into ball
Take bench scraper and flip it over into ur bennaton/bread basket
Cover it up and put in fridge for 2 hours/or overnight to proof
Turn it over onto parchment paper
Put good amount of flour on top
Then score
Dutch ovens have been in 500 preheated degree oven for 20 minutes
500 degrees for 35 minutes covered
Then drop to 425 degrees for 10 minutes cover OFF
by United-Management958
2 Comments
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That’s a beautiful looking crumb