50g sourdough starter
50g water
50g AP flour
Mix starter and water then add flour stir until mostly smooth. Set on counter until bubbly. Can be a couple of hours or so.
Float Test: take a small spoonfull of starter and put gently in a glass of water. if it floats it’s ready for the next step.
150g of bubbly starter
300g lukewarm water
1 1/2 tsp salt
1 tsp sugar
450g AP flour (can use bread flour or 1/2 whole wheat) different flour gives different results.
Mix ingredients in order in a large container. I use a danish dough wisk though any heavy duty wooden type spoon can be used. Once mixed cover and ferment on counter for about three hours. Every 30 minutes stretch and fold. Stretch and fold is what it sounds like. stretch dough upwards in the container then fold over dough. This is done four times on all four sides, turning the container a quarter turn after each fold. After three hours dough will be fermented overnight in refrigerator,
Simple and easy boule which is a round loaf: I shaped into a round ball the best I can and place in a floured banneton rising basket. Make a rising basket by lining a medium metal bowl with a floured kitchen towel. Cover with oiled plastic wrap and place in refrigerator overnight. Take out of the refrigerator and let warm and rise until double in bulk. This varies depending on temperature and individual dough. Gently turn out centered onto parchment paper. Score loaf with a bread lahm or a very sharp knife in a crescent along one side. You may score a design if desired. Place parchment paper with dough on it in a Dutch oven. Bake in a covered dutch oven in a preheated 425F for 25-30 minutes on the center rack. remove lid and bake an additional 25-30 minutes until outside is golden brown and internal temperature reaches 200 F. Remove from oven and place in a cooling rack. Allow to cool 3 about hours. Storage can be wrapped on the counter for three days or slice and freeze for longer storage.
Note: no need to buy a covered dutch oven use what you have. A large cast iron skillet, pizza stone, baking sheet, or whatever works for you. Place a small pan of water on lower rack of oven to help steam as if it was in a dutch oven.
Note: This simple and easy recipe, works for any shape you may want to make. If making something besides a sourdough boule, ferment in the rising container in the refrigerator for 24 hours. Let warm to room temperature and allow to finished doubling in bulk. Directions for baguettes, pretzel buns, hamburger buns, and English muffins coming soon.
Thank you for taking time to read my favorite go to master sourdough recipe. Remember simple and easy is the way to be!
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