Okay, yes. We have shared an easy SD recipe. It's a staple in this house.
This recipe is just as easy, with only a few (big) tweaks from the easy recipe.
We will dive right in!
Oh right after the verdict. When I first baked this, I did two loaves (this is what it yields) with 100% bread flour and two with 100% All-Purpose flour. The difference in the protein content is just about 1%, BF having a higher gluten content than AP.
To me, it was easier to fold and shape the BF loaves, but the AP gave me a better crumb (barely)
All to say- I am going to write this recipe with AP but know that you CAN use BF if you want. Heck. Our sweet spot is 50/50. The consistency is very nice.
But remember, sourdough isn't scary. So experiment.
You will use your starter for this. Not a levain. I know, I know- confusing.
Make sure your starter is fed and active. Ready to work.
First up. We will make a sponge. Which is kind of like a mini version of your big dough bowl.
1/2 (full 1/2 cup) of sourdough starter.
2/3 cup all-purpose flour (plus about a tablespoon)
1/4 cup water.
Mix your sponge together the same way you always would, it is just tiny. Try not to overmix, just enough to blend the three ingredients. Let this rest, and rise at room temperature for about 4 ish hours. I cover ours with a thin dish towel while rising.
3 + 1/4 cups of all-purpose flour
1 + 1/4 cup water
2 teaspoons- I go heavy here- salt. I use Redmond Mineral salt. Any table, sea salt will be fine
Add the entire sponge from above
A little dollop of olive oil
Cornmeal- for dusting. I LOVE using cornmeal for dusting and not flour. Trust me.
Mix all together, squeeze it, fold it- whatever. And let it rest.
I fold at about 30 minutes.
Fold again about a few hours later (give or take, I've done the second fold within 20 minutes before and it's fine)
Now this is where you can do what suits you best. I have done it both ways. It works BOTH ways.
Shape the dough, folding it and then shaping it on the counter. Placing it into bannetons (remember this makes two loaves) for its overnight (or day long) proofing. OR
You can fold again for the third time and let it bulk ferment in the same bowl all together. I normally do this to save on dishes, time and effort.
For this recipe I do the final ferment ROOM temp. But again, you could do it in the fridge and I bet it would be just fine. This final ferment is about 12 hours. 10 is fine. 14 is fine. You just want to play with the time as you repeat to find your sweet spot and not let it over ferment. It will still bake fine if it does, it just won't hold that pretty shape as well.
Okay. It's a new day. Or maybe its the same day and you have been awake for a long time.
Your dough is ready.
Preheat your oven for 450.
Split the dough in half (if its not already) and shape for the final time. If you proofed in bannetons- you will still want to shape once more most likely. But go easy, it will remember its shape.
Its shaped. Now dust the dough with cornmeal, score/add your design.
You are baking in a dutch oven. Bread cloche. Something with a lid.
Bake for about 35 minutes (ovens will vary), baking the last 5-10 minutes with NO lid on.
Boom. You did it.
Good job. Enjoy.