Sourdough Round Bread
- This is Alexandra Cook's recipe. I find her recipe is a great one, but the post is too long to make it easily usable on a regular basis. This is the shortened up version for me!
100 g active sourdough starter
375 g (or more) warm water
500 g bread flour
375 g (or more) warm water
500 g bread flour
9-12 g salt
Instructions
1. Whisk the starter and water together in a large bowl. Add the flour and salt. Mix to combine and form a rough dough. Cover with a damp towel and rest for 30 minutes.
2. After 30 minutes, fold it over itself 4-5 times to stretch the dough. Rest for another 30 minutes. Repeat for a total of 4 times in 2 hours.
3. Cover the bowl with a towel and let rise at room temperature about 8-10 hours. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface and jiggles when you move the bowl side to side.
4. On a lightly floured surface, shape the dough into a round. Let it rest seam side up for 30 minutes. Shape it again and place it into a floured bowl or proofing basket, seam side up.
5. Cover with plastic wrap and refrigerate for 1 hour - 48 hours.
6. Place dutch oven in your oven and preheat to 550 degrees. Cut a piece of parchment to fit the size of your baking pot.
7. Place the parchment over the dough and invert the bowl to release. Score the dough. Carefully transfer the dough to the baking pot and cover.
8. Lower the oven temp to 450 degrees and bake for 45 minutes. Remove the lid and lower the temp to 400 degrees for an additional 10-15 minutes.
9. Cool on a wire rack 1 hour before slicing.
