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 smaller 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 in a straight sided proofing container. Cover and rest for 1 hour in a warm spot.
Do 4 stretch and folds after 1 hour rest and again in 30 minutes. Cover and rest in a warm spot, allow to rise by 50%. (not doubled)
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.
NEW Lazy Steps!!!
I've been on a focaccia pizza kick lately and was making it weekly. It had been a long time since making an artisan loaf and a friend asked me to make them a jalapeño cheddar loaf with some cheese they had purchased from a specialty market. Well.... I didn't look up my recipe or read the directions and knew I'd be find using memory WRONG. I accidentally treated their loaf as I would focaccia and missed so many steps! It came time to bake and it was either trash it and start over or bake and see what happens. Well I couldn't trash it because I didn't have anymore of the cheese and jalapeños so I baked it and it came out amazing! The recipe and directions are below but head with caution knowing that sourdough can be tricky and just because it worked (and has many more times) for me doesn't guarantee it'll work for you but it's worth trying!
1/4 cup ripe starter
1 1/2 cups water
1 tablespoon sea salt
4 cups bread flour
For a smaller loaf:
1/4 cup ripe starter
3/4 cup water
1 teaspoon sea salt
2 cups bread flour
Feed starter the night before, just before you go to bed. Feed the amount needed to pull out enough starter for recipe.
In the morning, mix together all ingredients until dough has formed in a straight sided proofing container with a lid. Cover and rest in a warm spot, allow to rise by 50%. (not doubled)
Place proofing container in fridge for 12-36 hours.
If you are adding inclusions: allow dough to rest on counter for an hour. Laminate, add inclusions, shape and bake as directed below.
Preheat oven to 450º with dutch oven inside.
Shape and score dough and lower into dutch oven with parchment paper 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.
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