Sourdough Loaf
500 g. bread flour (100%)
350–400 g. water (75–80%)
115 g. active starter (20%)
10 g. salt (2%)
[Percentages show the relative proportions if you want to
change the flour amount. For instance, 400 g. makes a nice-size
smaller loaf.]
Day 1 (The Night Before):
Discard extra starter and feed the leftover 4 oz. water and 4 oz.
flour. Leave it at room temperature overnight.
Day 2:
In the morning (~10 hours or so after feeding) mix the starter
into the water. Then add the flour, mix, and let it rest 30
minutes to autolyse. Mix in the salt and lit it rest 30 minutes
covered by a towel.
Fold or turn the dough. Let it rest 30 minutes.
Fold or turn the dough a second time. Let it rest 30 minutes.
Fold or turn the dough a third time. Let it rest 30 minutes.
Fold or turn the dough a fourth time. Then let it sit for 1–2
hours, until it has grown by about a third and feels light and
fluffy.
Pre-shape the dough on the counter. Let it rest for 15 minutes,
Shape the dough and put the dough seam-side-up in a proofing
basket, let it sit for 30 minutes to an hour, then put it in the
fridge to ferment overnight (14–16 hours).
Day 3:
Bake the bread straight from the fridge. First, turn it
seam-side-down onto parchment paper. Then score the top well to
allow for rising. Meanwhile, heat a Dutch oven in a 500º oven. (I
know, an oven in an oven sounds silly.) Cook the scored loaf for
15 minutes covered, then uncover it and reduce the temperature to
450º for 25 minutes.
Cool your heels while the bread cools on a rack for at least an
hour.
Source: Maggie
