Sourdough Instructions

Recipe: ~ 20oz loaf

100g active/fed starter

350g water (Filtered or bottled water)

10g pure sea salt (Non-iodized salt)

500g bread flour

Step One: The Starter

(3-8hrs to “feed”)

  • Equal parts: unfed starter, water, bread flour (eg: 100g, 100g, 100g)

  • Use the float test to know when it’s ready

Step Two: Making the Dough

  • Add all ingredients together in a bowl

  • Mix by hand or with mixer until all flour is absorbed into the dough.

  • Dump dough onto counter

  • Using the scraper, fold dough onto itself several times

  • Let dough rest for 10-15 min

  • Wet your hands

  • Stretch and fold (or smack and fold) the dough 3-4 times

  • Let dough rest for 10-15min

  • Repeat last 3 steps 3 more times every 15 min

  • Place dough ball into sealed bowl, place in fridge to rest/ferment for 8-12 hours. (this is called: “cold fermentation”) THIS STEP IS OPTIONAL

    • If skipping cold fermentation: wait 10-15min, move to step 3

Step Three: Stretching and Proofing/Bulk Rise

  • Place the dough onto the counter. Do not flour the counter!

  • Stretch dough into a large circle (pizza stretch). Stretch slowly to avoid tearing.

  • Fold dough in thirds (top to bottom, then side to side) PIZZA STRETCH IS OPTIONAL

  • Form into a smooth ball

  • Place in plastic bowl large enough to allow dough to double or triple in size (this is called: “Proofing” or “Bulk rise”)

  • Leave dough at room temp until it doubles in size (about 6-8 hours)

    • The warmer the room, the faster the proof

    • Use the poke test to confirm proofing is done

Step Four: Prep and Baking

  • Pre-heat oven to 475 degrees (put dutch oven in oven during pre-heat)

  • Remove from fridge and sprinkle a layer of flour on top of the dough.

  • Tap the sides of the bowl to distribute the flour

  • Flip the bowl with dough upside down onto a plate and wait until dough is released from the bowl

  • Pinch the sides of the dough(with flour) together to close the dough

  • Place a silicone mat on top of your formed loaf

  • Flip it over so that the silicone sheet is now on the bottom of your formed loaf

  • Shape your dough by tucking under to the shape you prefer.

  • Use your scoring knife to score a pattern on top.

    • At least one deep cut required

  • Place the loaf in the dutch oven with a lid and bake for 43 min at 475 degrees.

    • Remove lid and place back in the oven to brown if needed

  • Remove and let cool before slicing

FAQ

  • How often do I feed my starter? Whenever you are going to use it. It will last up to 6mo in the fridge.

  • What’s the float test? Take a little spoon of your newly fed starter, drop it into a cup of water. If it immediately floats, it’s ready. If not, wait longer.

  • Can I feed my starter with regular flour? No! The internet lies! Bread flour has more proteins than regular flour. Regular flour will kill your starter.

  • But the internet says… Bread is about experimentation! I will say: this has been the best method I’ve found yet. There are far more complicated methods out there too. So, take what others say with a grain of salt.

  • What if I want to make a bigger/smaller loaf? Do it! This recipe is great because it’s easy to remember: Whatever number you want to use of flour, used 10% starter, 70% water, and 2% salt. (Keep it whole numbers though. Half it. Double it. You’ll be good.)

  • I want my sourdough more sour! When feeding your starter, sub out 30% of the flour you plan to use for rye or dark rye flour.

  • Why cold ferment my loaf? Cold fermentation adds a smidge more sourness to the dough because you are allowing the starter bacteria to slowly eat more of the gluten. (This is also how you get a “gluten free” sourdough.)

  • Why is pizza stretch optional? The pizza stretch allows for more uniformed “crumb” in your loaf

  • What is the crumb? No, not the stuff that falls off the bread. Crumb is the term used for the bubbles inside the bread. You want a relatively equal amount of small and big bubbles in your bread.

  • What’s the poke test? Flour the crap out of your finger (maybe even a little on the dough where you’re gonna poke). Gently press your finger ~.5in into the dough. Underproofed: dough is firm(ish) & bounces back quickly. Correct proof: dough bounces back in ~1-2sec. Over proofed: divot stays a little while.

  • My dough is over proofed!? Eh. You should be fine. It may be a little more dense than you’d hope. It’s fine.

  • I don’t want to make my bread today anymore… You can put it back in the fridge for a few days and come back to it. She’ll be just fine!

  • What if I want to stuff my loaf? Yes! Do it! I’ve found with the sweet things like blueberries and chocolate chips, I like to stuff it before the bulk rise/proof. It keeps it a little more sour/savory. Otherwise, stick whatever you want in it just before you’re ready to score it and stick it in the oven!

  • Can I sub starter for commercial yeast? Heck yea you can! ~100g starter = 7g yeast. Adjust out 50g of flour and water from the recipe. Allow ~double the time for bulk rise/proofing. Expect 20-30% rise instead of “doubling”.

Back to Skating!