Sourdough

Directions

• Day 1
• Check that your starter is at it’s peak. Fill a cup with warm water and add a small amount of your starter. If it immediately floats to the top then it is ready for baking. Place it somewhere warm and test again in an hour.
• Add your ripe starter to a large mixing bowl, add the water and mix gently to combine
• Add the flour and salt and roughly mix with a spatula or your hands
• Cover and set aside for 30 mins. During this time the flour will start to absorb the water and you’ll find the mixture easier to work with.
• After 30 mins we will begin to add strength to the dough through a series of stretch and folds. Hold the bowl in one hand, wet your other hand and gently scoop under a section of the dough pulling it up and folding it back onto itself. Do this on each side of the dough, turning the bowl before each dough fold until you have stretched and folded each side of the dough.
  
• Cover and set aside for 30 mins.
• Repeat the stretch and folds twice more at 30 min intervals.
• You’re now going to leave the dough to rise. This is also know as bulk fermentation. The rate your dough rises during this time is dependant on many factors, such as the strength of your starter and the temperature of your house. I’m based in the UK and my kitchen can range from around 22/24oC in the summer to between 17/21oC in winter. For me, this means my dough can take anywhere between 6 and 12 hours to bulk ferment. The key here is to watch the behaviour of the dough and not the clock. See my beginners guide to sourdough.
  
• Once your dough has proved, empty it onto a lightly floured worktop and shape into a tight ball. Leave to rest for 30mins.
  
• Dust your proving basket with flour and shape your dough into your chosen shape (batard or boule shapes are usual). Place in the fridge (uncovered) for the second prove. I shape my dough in the evening and place in the fridge to prove overnight.
• Day 2
• Preheat your oven to 240oC and place a casserole dish inside.
• Tip your dough onto a large piece of baking paper
• Score the top with either a lame or sharp knife
• Bake in the casserole dish for 25mins at 240oC, then remove the lid, turn the temperature down to 200oC and bake for a further 30-35mins
• Remove from the oven and place on wire rack to cool completely.