The ultimate sourdough loaf 🍞

Chef's notes

You can buy a sourdough starter but it is way more fun building your own! Start with 100gr of unbleached white flour and 100gr of lukewarm water and mix mix mix, set aside for 24h. Second day you discard half of it (100g remains) and you add another 100gr lukewarm water & flour. Day 3 you only keep 75gr of the starter and discard the rest and add again 100gr lukewarm water and flour. Day 4 you keep 50gr of the starter and discard the rest and add 100gr lukewarm water & flour. As from day 5 you can scale it down to 30gr starter, 60gr lukewarm water & 60gr flour and keep doing this until the starter doubles or even triples within 4-6 hours. Mine took weeks to get stable and once it is stable you can store it in the fridge for up to 14days until you feed it flour & water again!! You can find loads of videos how to do it online so deffo recommend this!

Details

• ⏲️ Prep time: 24 hours
• 🍳 Cook time: 50 minutes
• 🍽️ Servings: 8

Ingredients

• 400gr white bread flour
• 266gr lukewarm water
• 10gr salt
• 100gr bubbly and happy starter that doubled/tripled within 4-6h

Directions

1. Begin around 8am to feed your starter
2. Wait until the starter becomes nice and bubbly, and has doubled or tripled in size. This could take up to 6h
3. Around 1pm you combine your water, starter, flour and salt into a bowl and give it a rough mix
4. 30min later, after the dough has rested a bit you mix it well with a stand mixer for around 5-10mins until it became a bit more structured and though
5. 30-45mins later you do the first stretch & fold in the bowl
6. Repeat this 1 more time in the bowl
7. After 2 stretch and folds, you’re going to transfer the dough into a large plastic or glass container that comes with a lid to close it off. You do one more coil fold within the plastic/glass container and then you let it bulk rise for 3-4,5 hours.
8. Shape your dough into the desired shape
9. Put it in a bowl lined with a towel which is dusted with flour and cover it with the towel and then put this bowl in a large plastic bag so that it is covered
10. Place in the fridge overnight to do the cold fermentation
11. The next day, you preheat your dutch oven in a oven on 225 degrees celcius. You leave it there for 45-1h untill it is completely warmed up.
12. Take out the dough from the fridge and score it like desired!
13. Bake with the lid on with some ice cubes added under the baking foil to add some steam for 25min.
14. Take the lid off, lower the temperature to 205degrees celcius and bake for another 20-25min. When it is done it should sound hollow when you tap the bottom of the loaf!
15. ENJOY WITH SOME FRESH GRASSFED BUTTAH