Sourdough Bread

500 grams of bread flour

325 grams filtered water

10 grams salt

100 grams active sourdough starter (fed in the last 12 hours)

Mix and cover. (Saran wrap or towel. Not a tight seal. ) Let it rest for 1 hour. Dough will be sticky.  Do not add extra flour.  

After an hour

Stretch and fold the sourdough without ripping the dough.  Fold it over to the middle of bowl.  Repeat this process on all sides  Cover and let rest for 45 minutes. 

Do three sets of stretch and folds.

After the last stretch and fold, cover and let rest for another 45 minutes.  

Do not dust any flour on the countertop or on silicone mat. Fold over each side and roll into a ball.  Tuck in sides. Dust with rice flour. Put in a parchment lined bowl or banneton and cover tightly.  Put in fridge.  The unbaked loaf can proof in the fridge for a week.

Place Dutch oven into the oven with lid closed and preheat the oven to 500 degrees

While oven is heating, take the loaf out of the fridge and gently flip the dough onto parchment paper. 

Score the bread so it controls where you want the bread to expand. 

Take out dutch oven and carefully place the dough and parchment paper in it.  Close lid.

Bake 30 minutes at 500 degrees.

After 30 minutes remove the lid from the Dutch oven and lower the heat to 450 degrees for an additional 3-10 minutes till the preferred toasted color. 

Let cool on rack. 

This recipe can be easily doubled for 2 loaves.  I included everything bagel seasoning and parmesan cheese during stretch and fold in the above loaf of bread.  It was very good.  Pairs well with homemade tomato soup. :)

Carol