Basic Sourdough with Overnight Ferment

Mrs.Dr.Fork

by Cindy Hall

100 grams 100% starter

310 grams water

500 grams AP flour

10 grams table salt

Put starter and water in bowl and mix it up till the starter is dissolved. Then add flour and mix up until all the flour is incorporated.

Let sit 30 minutes - 2 HRS covered then transfer to a bowl that has been sprayed or rubbed with a little olive oil.

Make indents with your fingers all over the top of the dough and add the salt to the top of the dough and do one set of stretch and folds all the way around the dough ball. (You can add your add ins if any at this time.)

Put dough someplace cool and let sit overnight - 8+ hours

Since this dough is stiffer, don’t do any more stretch and folds. Just work it around in your bowl (folding only) every 45 minutes for 3 more times.

Now let sit out on the counter or in the oven with the light on in the same bowl for 2 to 2.5 hours until it is about 1.5 times it’s size (covered)

Flour the top of the dough lightly, gently release it out of the bowl onto a floured board and then pre-shape the dough.

Let sit for 20 minutes covered.

Final shape and put into well floured banneton or floured and cloth lined bowl.

At this point you can leave at room temp for 2 to 3 hours (or until almost doubled) and bake or refrigerate (covered top and bottom in a plastic bag) and bake later. If at room temp do the poke test to check if it’s proofed enough. If it has been in the fridge and is cold you will not be able to do the poke test.

An hour before you are going to bake turn oven to 450 degrees and place baking vessel in the oven. Know the safe baking temp for your pot.

Score the loaf, open the oven, and place bread in pan. I use parchment paper to transfer to the pan.

Bake covered for at 450 for 30 minutes and remove cover. Turn oven down to 425 degrees or you can leave it at 450. Continue to bake for 10 to 15 minutes until bread reaches internal temp of 205 and is the color you desire.

Page footer