11/06/2023
Hey y’all,
I have perfected my loaf! I cannot believe I did not start this journey sooner!! I did use the amounts off a recipe from Ballerina Farms but made it a little different.
Ingredients:
250g active bubbly sourdough starter
735g water
1000g flour
24g salt
Directions:
1. Mix starter with water until milky
2. Add flour and mix with hands until well combined
3. Cover bowl and let it sit undisturbed for 30 mins
4. Pull and fold the sides into the middle
5. Cover for 30 mins
6. Using both hands, pull dough from the center folding front and back under 2x each side
7. Cover and let rest in refrigerator over night
8. Remove from refrigerator and let rest on counter for 2 hours
9. Flip dough out on a flour surface and cut in half
10. Stretch each half to a rectangle
11. Fold each side to the middle making a log
12. From either end, roll log into ball
13. Build tention by pushing and pulling dough into a tight ball
14. Let rest for 20 mins
15. Repeat steps 10-13 gently. Be sure not to flatten the dough ball as much
16. Using a clean dish rag, dust with flour and flip your dough on top the rag then directly into a medium sized mixing bowl
17. Dust exposed dough(bottom) with flour and cover with excess towel
18. Let rest on counter for 4 hours or until it has risen
19. Preheat oven to 450°
20. Place Dutch oven with lid in oven to preheat with oven. At least 15 mins
21. Invert dough onto non-stick parchment paper and score any design
22. After scoring, immediately place into hot Dutch oven and throw a few ice cubes between Dutch oven and parchment paper and place lid back as quick as possible. This causes steam and makes your crust
22. Bake 30 mins covered and 15 mins uncovered
23. Let rest at least an hour before cutting
I can post a video from start to finish!
