Sourdough Bread using starter

During the COVID quarantine, Brandon and I enjoyed watching the Bread Ahead Instagram live videos. Brandon was really interested in the sourdough bread, so we started growing a starter that we named "Quarantina." Once Quarantina was live and well, we started trying to make loaves. The first couple attempts were not that great, but Brandon has been making a loaf every week or so for over a year and makes consistently delicious bread every time and now uses the starter for pizza dough, English muffins and foccacia.

Take starter out of the refrigerator.

Add:     75 grams water

            75 grams bread flour

Stir, and leave on counter for 2-3 hours or until bubbly and active.

 

In a bowl, add:

            350 grams water

            150 grams active starter

Stir, then add:

            500 grams bread flour

            11 grams sea salt

 

Using rubber scraper, fold and turn until all flour is moistened. Cover bowl with a plate and let rest on the counter for 1 hour.

 

Do an envelope fold and cover to rest another 30 minutes-1 hour.

 

Repeat envelope fold, cover, and put in refrigerator until ready to use, at least 12 hours. 

 

Remove bowl from refrigerator, scrape dough out onto an olive-oiled surface. Dimple and envelope fold. Return to bowl, cover, and let rest 30-45 minutes or until room temperature.

 

Smooth and form into tight boule shape and place top down into floured banneton. Cover with tea towel and let rise until 1 ½ times size, about 2-3 hours. When bread has risen, place Dutch oven in the oven and turn on to 475°.

 

When oven is fully preheated, gently turn dough out onto olive-oiled surface. Score and drop into preheated Dutch oven with lid on. Cover and bake for 25 minutes. Then remove Dutch oven lid, turn oven down to 325°and continue baking for 15-20 minutes until golden brown. 

 

Remove from Dutch oven immediately and cool on rack.