Sourdough Bread

Short version of the NY Times Cooking App “How to Make Sourdough Bread, A guide by Clair Saffitz

Link: the whole guide and how to maintain the starter

  • 350 gr White Flour
  • 150 gr Rye or Whole Wheat or Spelt four (or a combination)
    • mix together
  • 375 gr water
    • mix
    • cover with a damp towel, let sit 30 min

Check sourdough started by dropping a teaspoon into a cup of water, it should float

  • 100 gr bubbly sourdough started
    • mix into flour/water mix
  • 10 gr salt + 10 gr water
    • mix. cover with a damp towel and let sit 10 min.
  • Kneed the dough for 10-20 min.
  • Cover with damp towel and let rise for 60 min (Temp should be 76-80F)
  • Fold the dough gently, let rise for additional 60 min. Repeat 3-7 times until dough is fluffy.
  • Mix 50/50 white flour and rice flour
    • Line a mixing bowl with dish towel. dust with 50/50 mix
    • Dust the flour with 50/50 mix, flip so dusted side is down.
    • Fold the left side of the dough inward toward the center, then fold the right side inward and overtop of the left fold. Starting at the end closest to you, roll the dough away from you into a bulky spiral.
    • let sit for 1-2 min
    • lift up the dough and place it seam-side up in the prepared basket. Lightly dust the exposed part of the dough with more of the 50/50 flour mixture, and cover with a kitchen towel.
    • Let rise in room temparture 1-2 hours.
    • cover the dough with plastic wrap and leave in fridge over night.

    • heat over to 500F, place uncovered dutch oven on lower rack.
    • remove dough from fridge.
    • dust the exposed dough with the 50/50 flour mixture, massaging it into the surface. Place a piece of parchment paper over the basket, making sure the parchment is longer and wider than the basket by several inches. Invert the loaf onto the parchment paper. Remove the basket, then slowly peel away the towel. Dust the rounded side of the dough with more of the 50/50 flour mixture, rubbing it into the surface to coat evenly.
    • Use a a knife to make a long, slightly off-center slash about 1/4-inch deep
    • place the heated Dutch oven on the stovetop. use the parchment paper to lower the loaf into the Dutch oven. Cover and return it to the oven. Bake for 20 minutes.
    • remove the lid and reduce the oven temperature to 450F. Continue to bake the loaf uncovered until the surface is deeply browned all over, another 30 to 40 minutes. Remove the Dutch oven from the oven, pull out the loaf.

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