Ingredients
Main Ingredients
- 300 grams water (about 1 1/4 cup)
- 100 grams sourdough starter (about 1/2 cup)
- 400 grams bread flour (3 cups)
- 12 grams sea salt (2 teaspoons)
For Dusting and Proofing
- Bread flour or brown rice flour, for dusting
Instructions
- Feed Starter: Feed your sourdough starter 3-4 hours before beginning the bread-making process to ensure it is active and bubbly.
- Mix Water and Starter: In a large bowl, mix 300 grams of water and 100 grams of your active starter using a dough whisk or your hands until combined.
- Add Flour: Add 400 grams of bread flour to the starter and water mixture and mix thoroughly until you achieve a shaggy, sticky dough.
- Add Salt and Incorporate: Add 12 grams of sea salt and use the pincer method—pinching the dough between thumb and forefinger—to incorporate the salt evenly. Fold the dough in half and pinch again to ensure thorough mixing. Cover the bowl and let rest for 20-30 minutes.
- Stretch and Folds: Perform one set of stretch and folds by gently pulling a section of dough up and folding it toward the center. Rotate the bowl a quarter turn and repeat at 12, 3, 6, and 9 o’clock positions. Repeat this sequence twice more for a total of 8 stretch and folds. Cover and rest for 30 minutes.
- Repeat Stretch and Folds: Perform another set of stretch and folds following the same method. Then cover the bowl with a towel and allow the dough to ferment at room temperature (around 75°F) for 1 1/2 to 2 hours, or until the dough nearly doubles in size.
- Shape Dough: Shape the dough into a boule (round loaf) or batard (short oval loaf). Dust the banneton or proofing basket with brown rice flour and place the shaped dough inside, seam side up, dusting the top with more flour. Cover with plastic wrap to prevent drying out.
- Cold Proof: Place the dough in the refrigerator to cold proof for 12 to 18 hours to develop flavor and improve texture.
- Preheat Dutch Oven: About 30 minutes before baking, preheat a 5-7 quart Dutch oven in your oven at 450°F to ensure it's very hot.
- Bake: Remove the dough from the fridge and carefully turn it out onto a piece of parchment paper, scoring the top with a sharp blade. Quickly transfer the dough with parchment paper into the hot Dutch oven, cover with the lid, and bake at 450°F for 20 minutes. Then remove the lid and bake for an additional 15-20 minutes until the crust is deeply golden and crisp.
- Cool: Remove the loaf from the Dutch oven and place on a wire rack. Allow it to rest and cool for 30 to 60 minutes before slicing to let the crumb set and finish baking internally.
Notes
- Feeding the starter ahead of time ensures it is active and ready to leaven the bread effectively.
- The pincer method helps to evenly incorporate salt without overworking the dough.
- Stretch and folds replace traditional kneading and help develop gluten structure.
- Cold proofing in the refrigerator over many hours develops flavor complexity and improves crust texture.
- Preheating the Dutch oven creates steam and a hot environment essential for a crusty loaf.
- Allowing the bread to cool completely before slicing ensures the crumb does not become gummy or doughy.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
