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Sourdough Sunrise
Sunshine Baked Into Every Loaf
Plain Bread Recipes
Crusty White Loaf
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This recipe is a staple, it is my go-to simple and versatile loaf. As with all recipes, the ingredients list should be taken with a grain of salt, because the dough will react to its surroundings. The environment my dough is made in will maybe make my dough more moist than your dough. Batch to batch, my dough will behave differently because the humidity, temp, air flow, and other environmental factors effect the dough.
Ingredients
- 400 grams all purpose flour | 4.25 cups all purpose flour
- 260 grams water | 1.125 cups water
- 100 grams sourdough starter | 3/8 cup starter
- 10 grams salt | 2 teaspoons salt
Recipe
ensure that sourdough starter has had a few days of feeding and is just passed its peak when incorporated into the dough
mix together water, starter, salt until homogenous, add flour and mix just until combined and all dry flour is gone
cover dough and let sit for 1hr-4hr
lift side of dough and fold over the center, make this fold on 4 sides of the dough, repeat these folds every 20 mins for 6 stretch and fold sequences
let the dough rest for 1hr
put dough on flat surface and form into ball and let sit for 5 min - 10 min to form skin, tighten skin by pulling dough toward body, rotating, and repeating movements for a few rotations
put dough top down in a proofing basket or small bowl lined with flour dusted towel, let dough rise for 1hr until finger pressed into dough makes indent that only slightly bounces back
turn on oven to 500 degrees Fahrenheit and put in Dutch oven and lid or empty pan, let oven heat up for 40 min - 60 min
turn dough out onto parchment paper and use lame, knife, or scissors to slice top, put dough and parchment into Dutch oven or on some other pan with a heavy bottom, sprinkle water in Dutch oven and place lid or pour water into pan and put dough into oven
bake dough at 500 degrees Fahrenheit for 35 min, then turn oven down to 425 degrees Fahrenheit and bake for 15 min - 25 min more until crust is dark golden brown
once bread comes out of oven, let it cool for at least 2hr to allow crumb structure to set, then slice and enjoy