Amy's Traditional Sourdough

Step 1: Feed the Starter (evening before you want to bake)
Add the following to a clean jar:

• 10 grams unfed starter
• 25 grams water
• 25 grams flour

Cover loosely and let rest at room temperature. It should double in size within 8-12 hours, depending on the temperature.

Step 2: Build Your Leaven-8am
Place an empty jar on a scale and tare it (set it to 0) and then add the following ingredients:

• 30g sourdough starter
• 30g water
• 30g bread flour

Mix, cover, and let set in a warm location (between 75-80ºF) for about four-five hours until bubbly. 

Step 3: Build Your Autolyse-12pm
In a medium-sized mixing bowl, add

1. 400g of bread flour
2. 310g of lukewarm water

Cover and let rest for 1 hour

Step 4: Mix-1pm
 

1. Add all of the leaven to the mixing bowl. Dimple the leaven into the dough and mix to combine (stretch and fold the dough continuously on top of itself while rotating the bowl throughout, this takes about five minutes). The dough will be wet and shaggy.
2. Cover and rest for 30 minutes.
3. Time to add your salt.  In a small bowl add 10g of salt with 10g of water, mix.  Sprinkle on top of the dough and incorporate your salt into the dough (takes about 5-10minutes)

Cover and rest for 15-20 minutes

Step 5: Bulk Fermentation-Coil Folds- 2pm

 Perform six sets of gentle coil folds during bulk fermentation: 

• The first two sets are in 15-minute intervals. 
• The second two in 30-minute intervals. 
• And the last two in one-hour intervals. 

Let the dough rest, covered for the remainder of bulk fermentation. 

 Step 6: Shape-6pm
 

• Flour your hands and bench scraper. 
• Shape your dough
• Slide the bench scraper under the shaped dough and gently turn it over. The bottom seam is now the top. 
• With both hands, gently lift the dough and carefully place the dough into the banneton 
• Stitch your dough (Optional)

Step 7: Cold Overnight Proof-7pm
 Cover the banneton and place in a cold refrigerator for a long, overnight proof. 

Step 8: Score-Next Day 10am

1.  Remove the banneton from the refrigerator and turn the dough out slowly on a piece of parchment paper the size of the banneton   
2. Start at one short side of the dough furthest from you. Quickly and swiftly, score the dough about ¼”-½” deep and at a shallow angle (approx. 30-45 degrees).

Step 9: Bake-11am

1.  Pre-heat oven, place lid on vessel and place into the oven at 500 degrees.
2. Carefully remove the preheated baking vessel and lid from the oven wearing oven-safe gloves.   
3.  Transfer the scored dough into the baking vessel (dutch oven, pizza stone...)
4. Bake at 500 degrees with the lid on for 20 minutes
5. After 20 minutes and wearing oven-safe gloves, PLEASE BE CAREFUL, remove the lid. Lower the oven to 450 degrees and bake for another 20 minutes 

TIP: A more accurate way to check if the bread is fully baked is to use a digital food thermometer. The internal temperature should be between 205-210°F (96-99°C) when the bread is done.

After baking, let the bread cool on a cooling rack for 1-2 hours before slicing to prevent it from becoming gummy.

Enjoy!

Please share pics of your first loaf, go to our Facebook page.