A naturally fermented sourdough bread that has a fluffy interior and golden brown crust. This is a great recipe for sourdough beginners, and walks you through the entire process of making a basic sourdough bread.
30gramsorganic whole wheat flour of any type - traditional whole wheateinkhorn, red fife, spelt, khorasan
7gramsfine sea salt
In a large bowl, mix starter and water with a fork, until starter is dispersed.
Add flours and salt, mixing with a spatula first. Then with your hand until a shaggy dough is formed, just enough so that flour is not visible.
Cover with a damp cloth and let sit for 30 minutes to an hour.
Then perform 4 sets of stretch and folds, 30 minutes apart. You can see a video of how to do this, HERE.
After those stretch and folds are completed over a 2 hour time frame, you will let the dough finish its bulk ferment. This means letting the dough rise on the counter for around 6 hours if your house is at 70 degrees. It will take more time if it is cooler, or less time if it warmer. When your dough has about doubled in size, it is ready for shaping.
Once dough has about doubled in size, has a glossy top and is puffy, you'll gently move the dough out of the bowl onto a floured work surface. Let the dough rest there for 10-15 minutes.
Then, shape the dough. You can watch THIS VIDEO to learn how to shape.
Once shaped, use a bench scraper to put the dough into a flour dusted, linen lined banneton (proofing basket), seam side of the dough facing up.
Cover with a damp cloth, and let rise for a final time, on the counter. This will take about 2 hours, if your house is around 70 degrees. OR you can put it in the refrigerator and let the final rise happen overnight. The dough can be in the refrigerator for 10-12 hours at this stage.
Once your dough has gone through its final rise and has risen slightly and is puffy on top, preheat your oven to 450 degrees F. You can test to see if your dough is ready by doing gently pressing a floured thumb into the dough. If it indents and gradually releases, but still holds a finger shape, you're ready! If you press your finger in and the indent doesn't move or release, that means it is overproofed (but still bake i!). If your fingerprint jumps right back up to flat, your dough is underproofed (but still bake it!). Let it ferment in half hour more increments, until ready.
Wait until oven is preheated, then place parchment over the top of your dough and flip over, so that the seam side is now on the parchment paper and you are able to score the top of the dough.
Score the dough with a bread lame, making sure to go at least 1/2 inch deep in a few spots so that dough can release gases. Otherwise your bread will not rise.
Place dough on parchment paper into a dutch oven, and put cover on it. Bake for 20 minutes, covered at 450 degrees F. Then remove cover, and bake for 25 more minutes, until bread is golden brown and crackly.
Remove from oven and place load on a cooling rack. Let cool for AT LEAST ONE HOUR before slicing. Otherwise the crumb will be squished and the texture will be gummy.