BASIC SOURDOUGH ARTISAN BREAD

  

This recipe has less hydration and an easier to handle dough, which makes it an excellent starting point for sourdough baking.  

1/4 cup ripe starter 

1 1/2 cups water 

1 tablespoon sea salt 

4 cups bread flour 

For a mini loaf:

1/4 cup ripe starter 

3/4 cup water 

1 teaspoon sea salt 

2 cups bread flour 

Feed starter the night before and again in the morning.  Should be nice and bubbly and doubling in volume. 

Around noon or when your starter has doubled from feeding, mix together all ingredients until dough has formed.  Cover with saran or shower cap and rest for 1 hour in a warm spot.

Do 4 stretch and folds after 1 hour rest and again in 30 minutes.

Place dough in a straight sided proofing container and cover with a lid, allow to rise by 50%.   

Roll dough up into tight bundle by folding into thirds twice.  Lay dough in proofing basket top side down, seam side up and pinch to seal seam.  Place proofing basket in a bag and allow to rest in fridge for 12-36 hours.

Preheat oven to 450º with dutch oven inside.

Lay parchment paper over dough and invert onto counter.  Score dough and lower into dutch oven with parchment paper still on bottom of dough.

Add 2 ice cubes under the parchment paper and lightly mist the top of the dough with a spray bottle.  Put lid on dutch oven and bake for 30 minutes.

Remove lid and bake for an additional 10 minutes.

Allow loaf to rest for 1 hour on a cooling rack before cutting.

Tip:  When you're ready to proof place your dough in a clear straight edged container, mark the starting point with a dry erase marker to monitor your doughs growth.  Feed your starter at the same time - once your starter has grown by 50% your dough should be ready to place in the fridge!