Basic Sourdough Bread
The bread that makes you look like you know what you're doing. Takes two days but most of that is waiting around while yeast does the work.
Ingredients
- 375 g lukewarm water divided
- 125 g active sourdough starter
- 400 g all-purpose flour
- 100 g whole wheat flour
- 2 teaspoons table salt
- rice flour for dusting banneton optional
Instructions
- Mix 350g water and sourdough starter in large bowl until dissolved.
- Add flours, mix until no dry spots remain. Cover, rest 30 minutes.
- Add salt and remaining 25g water, squeeze through dough to incorporate.
- Rest 30 minutes covered.
- Perform stretch and folds every 30 minutes for 4-6 rounds until dough grows 30% and becomes smooth.
- Dust banneton with rice flour.
- Turn dough onto floured surface, stretch into rectangle, fold bottom up and top down.
- Roll into tight log, place seam down.
- Shape into tight ball by cupping hands and rotating.
- Transfer to banneton seam up, dust with flour.
- Refrigerate covered 18 hours.
- Heat Dutch oven in 500F oven.
- Transfer dough to parchment, score top.
- Lower into Dutch oven, add 1 tbsp water, cover.
- Reduce to 450F, bake covered 20 minutes.
- Remove lid, bake 15-20 minutes until golden.
- Cool on rack 1 hour before slicing.