Sourdough Bread

This is time consuming, but well worth the time.  If you have a scale use it.  Bread always comes out better if you weight the ingredients, but it will still work just using measuring cups.  You can make your own starter or you can buy starter in most bakeries.   If you are using a dark cast iron pan,  

SOURDOUGH BREAD

(makes 1 loaf)

Ingredients:

*1 1/4 cup warm filtered water (300 grams)

*1/3 cup + 1/2 tablespoon active starter  (100 grams)

*1 1/2 teaspoons salt (10 grams)

*3 5/8 cups bread flour (450 grams)

Directions:

~In a large glass mixing bowl, whisk the water, salt and starter until starter has dissolved. 

~Add in flour and salt until most of the flour in mixed (It will be lumpy). 

~Cover with a clean damp kitchen towel and let rest for 1 hour.

~Pour some cold water into a small bowl.

~Uncover dough and put your finger tips in the cold water.

~Slide your wet fingers under the dough and gently lift off to the bottom of the bowl.

~Pull up on the dough and stretch it and then fold in half towards you.

~Turn the bowl a quarter turn and repeat the stretch and fold method (do this step two more times).

~Cover the bowl with a damp towel.

~Let the dough rest another r20 minutes and repeat the stretch and fold method again.  Do this every 20 minutes for a total of 4 times.

~After the final fold, shape the dough into a ball and place into a clean bowl.

~Cover and allow to rise for 8-12 hours in a warm draft free area.

~Sprinkle counter top with flour.

~Place fingers in cold water again and gently place fingers under the dough.  Lift the dough up in the center and allow the dough to drape down over fingers for a second or tow and then place on the floured counter top.

~Lightly sprinkle the top of the dough with flour.

~Flip dough over.

~Pinch the edged together to make a ball.

~Flip the dough over again so that the seams are faced down.

~Gently pull the dough towards you and turn a quarter and pul towards you again, to make a tight ball with the dough.

~Lightly dust with flour.

~Line a bowl with a clean towel or use a proofing basket.

~Generously dust towel or proofing basket with flour.

~Place dough into prepared bowl smooth side down.

~Cover with a damp towel and allow to rest for 1 hour.

~Place in the refrigerator for 12-36 hours.

~Place a large cast iron dutch oven to oven.

~Preheat oven to 450 degrees for 40-50 minutes.

~Remove dough from refrigerator and remove towel.

~Allow to sit for at least 40 minutes (I do this while the dutch oven is heating up).

~Lightly dust the top the dough with flour.

~Place a sheet of parchment paper on the counter.

~Gently remove bread and place on parchment paper.

~Using a razor blade or sharp knife, make shallow (1/4 inch) cuts on top of bread (any design).

~Carefully remove dutch oven from the oven.

~Using the parchment paper gently lift the dough into hot pan.

~Place the lid back on.

~Place back into oven on the bottom rack and bake for 20 minutes.

~Remove lid and bake for another 20 minutes.

~Remove from oven and carefully lift the bread out by the parchment paper.

~Place on a cooling rack and cool completely before cutting.