Sourdough for the Soul

I’ve been exploring sourdough baking for some time now, even if I joined the trend a bit later than others. The idea of creating food from scratch with easily recognizable ingredients is quite appealing. Over the past year, I've focused on refining my sourdough recipe and techniques, and I believe I have finally found a successful approach.

Before you think I have any special skills, let me share my advantage: location! I’m located on the East Coast, where the humidity can vary greatly. This has positively influenced my sourdough results. In contrast, my cousin in LA follows my method exactly, but her sourdough often turns out less than ideal. Perhaps the climate is affecting her results.

If you’re considering starting your own sourdough journey, keep in mind that it’s not solely about the recipe; the environment of your kitchen also plays a significant role. Best of luck with your baking!

#LoafingHimWasBread

Serving: Makes 2 loaves

Making the dough (I use a food scale):

750g lukewarm water

200g active starter

22g salt

1000g bread flour

1. Mix water and active starter in a large bowl

2. Add salt and gently mix

3. Add bread flour and mix with a bread mixer until all of the flour is fully hydrated (3-5 minutes)

4. Let the mixture rest for 1 hour, covered with a shower cap or damp dish towel

Fold and Shape:

1. Every 30 minutes over a 2-hour period, stretch and fold the dough (4 times). Make sure to cover the dough between each session.

2. After completing the stretch and folds over 2 hours, allow the dough to rest until it doubles in size. This can take up to 6 hours, depending on the season or your location. You'll know it's ready when the dough doesn't stick to your fingers and easily pulls away from the bowl's sides. This stage is known as bulk fermentation.

3. Once fermentation is complete, gently turn the dough out of the bowl onto the counter, allowing it to release naturally. Divide it into two equal pieces and let it rest for 30 minutes.

4. Shape the dough by stretching it out and folding it into itself, then use the push-pull method. Place the shaped dough into floured bannetons, cover with shower caps or damp dish towels, and refrigerate for a cold proof for up to 48 hours.

Baking:

1. When ready to bake, preheat your oven to 450 degrees with a 5-quart Dutch oven inside for 45-60 minutes.

2. Take the dough out of the fridge and make at least one deep horizontal or vertical score.

3. Place the loaf in the preheated Dutch oven, cover it with the lid, and bake for 20 minutes.

4. Remove the lid and reduce the oven temperature to 400 degrees. Continue baking for another 10-20 minutes, depending on your preference for crust darkness.

5. Allow the bread to cool for at least 1 hour before serving. I enjoy it with simple French butter and sea salt.