First prepare a levain (in the evening) by combining:
- 1 tbsp starter
- 70 g. strong bread flour
- 70 g. room temp water
The next morning, form your dough by combining:
- 130 g. ripe starter
- 500 g. room temp water
- 650 g. strong bread flour (high gluten)
- 15 g. fine sea salt
Cover the bowl and rest for 45 minutes. Then perform 2-3 stretch and folds 45 min apart.
Allow the dough to grow 30-50% in volume. Then stretch into a rectangle and roll up into a log. Place in a loaf pan with parchment paper and cover with plastic.
Let rest until it grows another 50% in volume. Then place a pan of water on the bottom rack and preheat your oven to 425°.
Bake for 20 minutes and then remove the pan of water and lower the heat to 375° for another 30 minutes.
If you prefer a crunchier crust, remove from pan and return to the oven rack for another 10 minutes
Transfer to cooling rack and allow to cool before slicing.
Enjoy now or freeze slices individually wrapped in plastic.
Happy Sourdough Baking!
Order the USA loaf pan here: