Sourdough White Bread
Overnight fermented sourdough bread (based on Josey Baker recipe)
Ingredients
Method
Make Preferment (Done in the evening)
- Measure the sourdough starter into a glass bowl.
- Add the water and mix to break up the starter.
- Add the flour and mix well into a paste.
- Cover will cling film and and let it ferment for 12-14 hours at room temperature.
Mix Bread Dough (done in the morning)
- Put the all the preferment into a bread bucket, add the water and mix well.
- Add the salt and mix into the mixture.
- Add the flour and mix well.
- Stretch and fold the dough every 20 mins four times.
- Let the dough rise at room temperature until it has increase by 50-75%.
Shape the Dough
- Remove the dough from the bucket on to a dry counter.
- Wet your hands and stretch the dough into a rectangular shape. Cut the dough into two equal portions
- Shape the dough with a bench scraper to make the dough into rounds with a smooth tight skin. Let the dough rest on the counter for about 20 minutes.
- Sprinkle flour on the counter and the top of the dough, and then flip the dough over. Fold the sides in and over about 2/3 each time. Fold the bottom to the top and then roll from top to the bottom sealing the seam.
- Place the dough in to the proofing basket, cover with cling film. Let the dough rise to the top of the basket.
Bake Bread
- Preheat the oven to 450 °F with the Dutch ovens for at least an hour before baking bread.
- When the dough is ready turn it out, place into the Dutch oven and score the surface with a lame.
- Put the Dutch oven with the lid on into the oven for 20 mins. Then uncover and bake to the desired color (approx. 10-20 mins)
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