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Marissa's Sourdough Bread

Sourdough Bread feels artisinal, like something we can only get at one of those fancy bakeries. But it doesn't have to be. Sourdough bread can be made easy with just a few steps, a little labor, and plenty of time. But then you will have earned yourself the opportunity to eat at home bread like the artisinal baker that YOU are!
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Course Side Dish

Ingredients
  

  • 150 g active starter see notes
  • 350 g luke warm water
  • 10 g salt
  • 10 g honey
  • 1 tsp instant yeast
  • 500 g bread flour

Instructions
 

  • In a large bowl add starter, water, salt, honey, and yeast. Mix until frothy.
  • Add 250g of flour, and mix till combined, then add the remaining 250g of flour.
  • Cover with a towel, plastic wrap, or lid and let rise for one hour.
  • Stretch and fold 1: From the back of the dough (the furthest away) lightly pull up to stretch the dough without tearing and fold it towards you. Then quarter-turn the bowl and repeat fold again. (repeat this step 2 more times: 4 bowl turns, 4 folds. Let rest another hour.
  • Stretch and fold 2: This is where you would add any inclusions. Repeat above. Let rest another hour
  • Stretch and slap 3: from the center of the dough, lightly pull from the center with both hands so the dough hangs distributed evenly on both sides. Once it hangs a bit drop it back into the bowl (aka slap) then quarter turn and repeat a total of 4 times. Let rest another hour.
    *At this point place the oven on warm setting (about 175℉) so it is prepared for the final rise*
  • On a floured surface, stretch the bread into a rectangle (like a square pizza) and start to fold.
    One fold from the top to center
    One fold form bottom to center (should be log shaped)
    Turn the log to face you vertically and roll it inwards (not tightly)
    Then start to pat sides and form into a ball.
  • Turn off the warm setting oven and place the dough on a floured paper towel in a bowl, or a floured banneton if you have one and let it do its final rise for another hour.
    (at this point you can also leave the dough in the fridge, covered, for 1-72hr, I noticed it was easier to cut through after refrigerated)
  • Using a sharp knife or blade form seam and let sit for 15-30 minutes, covered. Meanwhile preheat oven to 450 degrees with the dutch oven inside.
  • Place the loaf onto parchment paper and place into the dutch oven with the lid on
  • Bake covered for 25 minutes then remove lid and bake additional 25-30 minutes.

Video

Keyword bread, recipes