Ingredients
- 1 cup 227g of ripe sourdough starter
- 2 cups 454g water
- 5 2/3 cups 682g Bread Flour
- 1/2 tablespoon 9g salt
Instructions
- Mix everything together except the salt.
- Let it rise for 1 hour.
- After 1 hour, add the salt and stretch the dough from one side and fold it down the other side. Do this fold with all 4 corners. When folding, pick up the dough on one side with wet hands and stretch it over to the other side like you are closing a book.
- Let the dough rise, and repeat the folding 2 more times for a total of 3 times in 3 hours.
- After folding all 3 times, place the covered bowl in the refrigerator.
- Let it rest in the refrigerator overnight or longer if you like the sourness of sourdough, but not more than 48 hours. Remember, the longer you let the dough rest the more the sour notes in the bread.
- After a long rest in the refrigerator, take it out and let it rest for 30 minutes.
- Preheat the oven to 425 degrees Fahrenheit.
- Slowly pour the dough out on a well-floured surface and cut it in half.
- Carefully cover all sides with flour and place the dough parchment paper.
- Repeat with the second piece.
- Move the loaves slowly to a baking sheet or pizza stone. Place the bread in the oven.
- Spray the oven with water and bake until the internal temperature of the bread is 210 degrees (about 20-25 minutes) and golden brown.
- If you like darker color sourdough, just leave it in the oven a little longer.
- Remove from the oven and let it rest on a rack for 30 to 60 minutes.
Notes
TIP: Place leftover bread in a plastic bag and seal it. It helps keep it fresh longer.
TIP 2: Home-made bread does not last as long as store-bought bread. Enjoy your FOOD and your MONEY that's abeancountersway.com/to-cooking
TIP 2: Home-made bread does not last as long as store-bought bread. Enjoy your FOOD and your MONEY that's abeancountersway.com/to-cooking
