Sourdough bread
150g sourdough start
60g warm water
60g King Arthur unbleached all purpose flour
250g water
12g olive oil
500g King Arthur unbleached Bread flour
10g salt
Need:
Dutch Oven
large mixing bowl
large rising bowl
parchment paper
This is what I do… You will have to find what works for you and your start…
7:30am mix in a large bowl:
150g sourdough start
60g warm water
60g King Arthur unbleached all purpose flour
Seal with Press’nSeal plastic wrap (in needs to be airtight but have space to expand.)
8:30am (or when the start is bubbly)
add 250g water and 12g (1 tablespoon) olive oil to the start mixture and mix well.
add 450g King Arthur unbleached Bread flour and 10g salt
Mix thoroughly
Continue adding up to 50g King Arthur unbleached Bread flour until the dough is easy to handle but not stiff (it should still feel soft)
Allow it to rest for 20 to 30 minutes
Knead gently and form into a ball shape.
If necessary knead again after 20 to 30 minutes - the dough should feel silky.
I then place the dough on parchment paper and put it into a large glass jug and allow to rise. Cover bowl with Press’nSeal plastic wrap (in needs to be airtight but have space to expand.) Mine rises to 2 to 2.5 x its original size. Rise time can be anywhere from 4 to 10 hours depending on your start and the temperature of your environment.
Carefully remove Dutch Oven from the oven and gently place risen dough and parchment paper in Dutch Oven, replace lid. Place in preheated oven and cook for 20 minutes.
Remove lid and cook for a further 20 minutes. (I spray the bread with a little water when I remove the lid.)
Bread is ready when its internal temperature reaches 210F.
Remove from Dutch oven and parchment paper.
Return bread to oven. Turn oven off and leave the door open so that the bread cools down inside the oven while the oven cools.
I found a recipe to create a sourdough start here...
https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/ (Credit Emilie Raffa - The Clever Carrot
Enjoy!
