Sourdough Bread

Adapted from a recipe by Sylvia Fountaine | Feasting at Home

A straightforward and adaptable Sourdough Bread recipe that ferments overnight and is ready to bake in the morning. This versatile recipe, centered around a sourdough starter, can be easily customized to suit your preferences and schedule.

Sourdough Starter Tips

– For optimal bread rise, use your starter just after its peak.
– Ensure your starter is healthy and vigorous, doubling in size within 4-8 hours of feeding.
Refrigerated starter:
– If last fed over a week ago: Feed the morning before baking.
– If fed 3-7 days ago: It is OK to use without feeding.
– For a tangier flavor, use starter that’s been in the fridge for 4-6 days without feeding.

Baking Equipment

Dutch Oven or Bread Pans
– Make sure it can handle 500°F (260°C). If not, 450°F (230°C) works too.
– Bake covered for 25 minutes, then uncover.
– Aim for 200°F (93°C) internal temperature when uncovering.

Alternative Methods
1. Sheet pan with large metal/pyrex bowl cover:
– Expect a loaf that is not as high.
– Bake covered for 25-30 minutes, then uncovered for 10-15 minutes.
– Check internal temperature.

2. Loaf pan:
– Line with parchment.
– Proof in pan for the final hour.
– Bake uncovered at 450°F (230°C) for 15 minutes, then at 425°F (218°C) for about 25 minutes.
– Aim for internal temperature: 204-208°F (96-98°C).

3. Smaller loaves:
– Bake at 450°F (230°C) for 18 minutes or until internal temp reaches 200°F (93°C).
– Uncover, reduce heat to 425°F (218°C), and bake until golden.

Perfecting Your Technique

– Practice consistently to understand how your dough behaves.
– Note how seasons and temperature affect proofing time.
– Adjust starter amount for different proofing times:
– More starter = faster rise
– Less starter = longer, cooler rise (e.g., 36-48 hours in fridge)
– Experiment with hydration levels for varied textures.
– Pay attention to your dough’s “communication” – it responds to your specific environment.
– Be patient and adaptable in your approach.

Remember, sourdough baking is a living process. Observe closely, take notes, and enjoy the journey of perfecting your bread!

Total Time: 14 Hours and 25 Minutes

Servings: 8-10

Ingredients:

520g Bob's Red Mill Artisan Flour (about 4 cups, spooned and leveled)
12g fine sea salt (2 teaspoons)
385g whey water or regular water (about 1 7/8 cups)
75g active sourdough starter (about 1/3 cup)
Optional additions: Rice flour for dusting the banneton Seeds for flavoring (e.g., 1 tsp fennel seeds, 1/2 tsp caraway seeds, 1 tbsp chia seeds) Herbs (fresh or dried) Nuts, olives, garlic, dried fruit, or cheese

Instructions:

24 hours before baking:
Feed your sourdough starter, ensuring it doubles in size within 6 hours.
Start of process:

- In a medium bowl, mix the Bob's Red Mill Artisan Flour and salt. Add any optional seeds or herbs at this stage.
- In a separate small bowl, mix the starter and whey water until well combined.
- Pour the starter-whey mixture into the flour. Mix with a fork or wooden spoon for 1-2 minutes until you have a rough, sticky dough.
- Cover the bowl with a damp kitchen towel and let rest for 15 minutes.
After 20 minutes:
- Perform the first set of stretches and folds. With a wet hand, stretch the dough up and fold it over itself. Turn the bowl and repeat this process for about 30 seconds until the dough feels firm. Cover and rest for 15 minutes, then repeat this process.
After 35 minutes:
- Cover the bowl with plastic wrap or a damp towel and let the dough proof at room temperature (ideally 68-70°F) for 8-12 hours.
After 8-12 hours:

- Check the dough. It should have expanded with a slight dome on top. Perform the poke test: if it indents easily and mostly springs back, it's ready.
- Line a high-sided bowl with parchment paper.
- Perform the second set of stretches and shapes: With wet hands, lift the dough, stretching it upwards, then fold it over itself. Repeat this process 2-3 times at 30-60 second intervals.
- Transfer the dough to your lined bowl or banneton, seam side up if using a banneton.
- Sprinkle with additional flour and seeds if desired.
After shaping:

- Place the dough in the refrigerator, uncovered, for 1 hour to firm up.
- Preheat your oven to 500°F (or 475°F) with a Dutch oven inside.
After refrigeration:

- Remove the dough from the refrigerator and score it with a sharp knife or lame.
- Carefully transfer the dough to the preheated Dutch oven.
- Bake covered for 20 minutes with convection (25 minutes without).
- Remove the lid, reduce heat to 425°F, and bake for an additional 10-15 minutes until golden and internal temperature reaches 204-208°F.
After baking:
- Let the bread cool for 1 hour before slicing.
- Enjoy your homemade sourdough bread, after a day it is best served toasted with your favorite toppings!
Notes
- Stretch and Fold Technique
- The stretch and fold technique is a crucial step in developing the gluten structure of your sourdough bread. Here's a detailed explanation of how to perform this technique:

- With a wet hand, reach under one side of the dough.
- Gently stretch the dough upwards, being careful not to tear it.
- Fold the stretched portion over the top of the dough to the opposite side.
- Rotate the bowl 90 degrees.
- Repeat steps 1-4 until you've stretched and folded all four sides of the dough.
- This complete process counts as one set of stretches and folds.

The purpose of this technique is to:

- Develop the gluten network, which gives your bread structure and helps it rise.
- Incorporate air into the dough, which contributes to a lighter texture.
- Evenly distribute the temperature and fermentation throughout the dough.

As you perform the stretch and fold, you'll likely notice the dough becoming smoother and more elastic. This is a sign that the gluten is developing properly. The number of stretch and fold sets can vary, but typically 2-4 sets spaced 15-30 minutes apart are sufficient for most sourdough recipes.

Remember, the key is to be gentle with the dough. You want to stretch it without tearing. If the dough feels too tight or resistant, let it rest for a few more minutes before continuing.