Sourdough bread

Basic white sourdough bread. 26 hours start to finish (2 hours "last mile").

Ingredients

• 35 gram starter
• 150 gram water (room temperature, filtered or spring)
• 200 gram flour (00 Caputo)
• 1 tsp salt

Instructions

1. Remove starter from refrigerator and feed.
2. Wait for starter to activate and double in height (8-12 hours).
3. Mix flour and salt in a mixing bowl.
4. Mix starter and water in a measuring jug, until all starter dissolved.
5. Pour starter water mix into the flour bowl and mix with a dough whisk until a shaggy, uniform dough lump forms (~1 minute).
6. Place dough bowl on counter, covered with a damp kitchen towel.
7. Wait 30 minutes.
8. Stretch and fold dough for 30 seconds (~6-8 turns).
9. Wait 30 minutes.
10. Stretch and fold dough for 30 seconds (~6-8 turns).
11. Place dough bowl on counter, covered with a damp kitchen towel.
12. (optional) Surround bowl with a small heating pad if environment is under 70F.
13. Wait for dough to proof. It should double in size and pass the poke test (expect 8-12 hours with a surface temperature above 70F).
14. Preheat dutch oven to 425F (give it, at least, 45 minutes to heat up; ideally check with infrared thermo).
15. Line narrow and high-sided shaping bowl with parchment (rated to 425F).
16. Spray parchment inside with oil.
17. Pre-shape twice, using “stretch and shape” technique, and let rest for 15 minutes.
18. Final shape, using “stretch and shape”, and place into the shaping bowl.
19. Place shaping bowl on counter, covered with a damp kitchen towel.
20. Wait 30-45 minutes until dough passes the poke test.
21. Transfer parchment to dutch oven, cover and insert into oven.
22. Bake for 25 minutes.
23. Remove dutch oven lid and return bread to oven. Bread should now have a dark, hard crust.
24. Bake for 10 minutes.
25. Check for 210F internal temperature to know it’s done.
26. Remove bread from oven and place on cooling rack.
27. Let bread cool for 30 minutes.