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Full-circle Foolproof Sourdough Bread

This sourdough bread recipe creates one large loaf, with a mild sour flavor, medium crumb and slightly chewy texture.
Course Breakfast, Side Dish
Keyword sourdough bread
Prep Time 1 day
Cook Time 40 minutes
Servings 1 loaf

Equipment

  • Large mixing bowl
  • Banneton or towel lined bowl
  • Dutch Oven

Ingredients

To feed your starter (make the levain)

  • 112 g filtered water
  • 112 g bread flour

For the dough

  • 200 g active sourdough starter (levain)
  • 300 g filtered water
  • 500 g bread flour
  • 2 tsp sea salt

Instructions

Feeding the starter (make the levain)

  • Start with 100-200g of sourdough starter (see notes above).
  • In a jar, add 112g of filtered water and 112g of bread flour to starter and mix well.
  • Leave jar at room temperature until the levain has doubled (3-5 hours). The time will vary based on the temperature of the room.
  • Test to see if levain is ready by putting a small amount in a glass of water. If the levain floats, it is ready. Proceed to making the dough. If the levain does not float, continue to let rise on counter.

Make the dough

  • Measure 200g of levain into a large bowl. Cap the remainder and return to the refrigerator. (This will be the starter for your next loaf).
  • Add 300g of filtered water, and 500g of bread flour to the levain.
  • Mix until combined. At this point the dough will look rough and shaggy.
  • Cover with a damp towel and let rest for 45 minutes.
  • After 45 minutes, add 2 tsp of sea salt to the dough and stretch and fold the dough to incorporate the salt. Wet your hands as needed to prevent the dough from sticking.
  • Let rest for 30 minutes, and do three sets of stretch and folds, at 30 minute intervals, covering the bowl with a damp towel between each. During this time the dough should become more smooth and elastic.
  • After the 4th stretch and fold is complete, cover with a damp towel and allow to rest (bulk rise) for 2 - 2 1/2 hours. Bulk rise is complete when the dough has increased in size by 30% and has formed small air bubble on the surface.

Shape and proof the dough

  • When the bulk rise is complete, gently remove the dough from the bowl onto a lightly floured surface and shape. Shape the dough by gently stretching the dough on one side outward and folding it back over towards the center. Repeat with the other side, then the the top and bottom. Using a bench knife, flip the dough over so the seam side is down. Gently pull the dough towards you in a circular motion to tighten it.
  • Let dough rest, lightly covered with a towel, for 20 minutes.
  • Lightly flour the inside of a banneton, or a bowl lined with a towel. After the dough has rested for 20 minutes, gently flip over into the banneton or bowl, so seam side is up. Cover loosely and let rest for 1 hour.
  • Put the dough in the refrigerator to proof overnight (12 hours).

Baking the bread

  • Preheat the oven to 450 degrees.
  • Cut a piece of parchment paper to a size that will cover your banneton and the bottom of your Dutch Oven.
  • Remove the dough from the refrigerator. Place the parchment paper on top of the bannton and gently turn the banneton over so that the dough is now sitting on the parchment paper. Gently lower the parchment, with the dough, into the Dutch Oven.
  • Once the oven is heated, gently score the top of the dough with a lame or very sharp knive.
  • Spray the inside of the lid of the Dutch Oven with water, cover the Dutch Oven and place in pre-heated oven.
  • Set the timer for 20 minutes.
  • When 20 minutes has passed, remove the lid of the Dutch Oven and reduce the oven temperature to 425.
  • Set the timer for 30 minutes.
  • When 30 minutes has passed, remove the Dutch Oven from the oven, and gently turn out the bread and remove the parchment paper.
  • Turn off the oven and return the loaf of bread to the oven for 5 minutes.
  • When 5 minutes has passed, remove the loaf of bread from the oven. Transfer to a cooling rack. Allow to cool a minimum of 1 hour prior to cutting.

Notes

The levain returned to the refrigerator will serve as the starter for your next loaf. Next time you're ready to bake, remove the jar, add the 112g of filtered water and 112g of bread flour and allow to double, then repeat the process.
Your starter will increase in volume a bit each time you feed it to make levain. The extra starter can be used as discard to make crackers, English muffins, etc.