My Go-To Sourdough Bread

Directions

1. 1

   Mix all ingredients until well combined. Cover and rest for 15 minutes. Mix again and do some stretch & fold's.

2. 2

   Let the dough ferment until risen about 50-70% in size, stretching and folding the dough whenever it seems to have relaxed. Depending on the temperature and amount of starter this can take anywhere between 4-12 hours.

3. 3

   When the bulk fermentation is done, divide the dough in half and preshape into round balls without deflating the dough too much. Rest for 5-10 minutes.

4. 4

   Shape using your preferred shaping method.

5. 5

   Place in a bannten and let it proof at room temperature for 1-2 hours or until ready to bake. I always use the „poke test“ to see when my bread is ready. Alternatively you can let it proof in the fridge overnight.

6. 6

   Preheat the oven to 250°C.

7. 7

   Place on a baking steel, in a dutch oven or on a normal baking sheet if that is all you have. Score with a razor blade or sharp knife, then bake for 20 minutes with steam. Remove the steam, then bake until deep golden brown.

8. 8

   If possible, let it cool for at least 1-2 hours after baking.