Servings: 2 Loaves
Ingredients
- 800 grams Strong Flour (High Gluten Bread Flour)
- 460 grams Tepid Water
- 10 grams Sea Salt Fine
- 320 grams Sourdough Starter
Instructions
- Add all ingredients to the bowl of your stand mixer starting with dry ingredients.
- Using the dough hook, mix ingredients until roughly incorporated. Once incorporated, increase speed to 2 or 3 and knead the dough for approximately 10 minutes.
- Turn dough out until a floured work surface. Knead by hand until dough is able to be formed into a smooth ball. Place in a lightly greased bowl (neutral flavored oil). Cover with a clean towel and proof for 3 hours.
- Turn proofed dough out unto your work surface. work to shape it back into a ball. Divide dough into two equal sized portions. Work each portion into a ball and use the "hand drag" method described above to increase surface tension of dough.
- Generously flour your proving basket or dish of choice. Place dough into this vessel upside down. Lightly flour the top of the dough before covering to proof for an additional 3.5 hours.
- Once the second proving is complete, either turn your dough out of the basket gently onto a surface like a pizza skin to transfer to the oven. If in a pyrex dish with a lid, follow directions in the post above. Preheat the oven to 450 degrees fahrenheit. Score the top of your dough to allow steam to escape the center of the dough.
- Place your bread in the oven and if not using an enclosed vessel add water in a hot pan to the oven to create steam to help your bread rise.
- Bake for 30-35 minutes if not in an enclosed dish. Bake for 25 minutes enclosed and 25 minutes with the lid off if using something like a pyrex dutch oven.
- Allow to cool completely before cutting.
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