I am following this recipe for my sourdough. I am generally unexperienced as a baker.
Ingredients
- 475 grams all-purpose flour
- 100 grams starter active and bubbly
- 325 grams water
- 10 grams salt (Note: on my earlier attempts, this was insufficiently salty, so I doubled to 20 grams)
Instructions
- Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly.
- Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl.
- Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour.
Stretch And Fold
- Grab the edge of the dough and pull up stretching it out as you pull upwards. This may be difficult and you may need to kind of bounce the dough to get it to stretch. Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one round.
- Thirty minutes later, complete another round of stretch and folds. Cover and allow the dough to rest another 30 minutes.
- Complete one last stretch and fold round.
- Cover with a lid, damp towel, or plastic wrap. Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 6-12 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc. Be careful not to let it over ferment.
Shape
- Place the dough on a clean work surface that has been lightly dusted with flour. Fold the dough onto itself and roll up. Then shape into a ball by gently spinning it toward you.
- Optional - Let the dough sit out for 15-20 minutes uncovered. This prevents the dough from sticking to the tea towel during the overnight rise.
- Turn over and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides. This creates surface tension which helps give it more oven spring (a good rise).
- Transfer to a floured banneton or bowl with a floured tea towel (typically floured with rice flour, this is not necessary and all-purpose will work just fine) seam side up.
- Cover with plastic or place in a plastic bag and tie the ends. Let the dough rest for 12-15 hours in the refrigerator. You can also let the bread rise at room temperature for 3-4 hours. I like using the longer rise time in the refrigerator because it is easier to score and feel like the oven spring is better.
I'm using King Arthur's bread flour. I started my starter about three weeks ago. I was feeding it 3 times a day at a 1:1:1 ratio for the first week, now just twice a day, and it's easily passing the float test. I also use a stand mixer to get the dough together.
There are three problems I've been having
1) I've noticed that this makes for a pretty sticky, wet dough. This confuses me, because the website warned instead that the dough may seem overly *dry,* not wet. And my kitchen is air conditioned in a dry climate. It is much much easier to work with if I add another 50g of flour - but will that have deleterious effects on my final products?
2) following these instructions about pre-heating my dutch oven burns the hell out of the bottom of the bread. I don't know if I should reduce my overall oven temperature, or if I should just put in a cold dutch oven?
3) the final product is much denser than I'd like. It's gotten better as my starter has matured, but, it's still a bit disapppointing.
Any suggestions for what I could do better?
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