Description
A detailed process for achieving the perfect oven spring in sourdough baking.
Ingredients
Scale
- 1000 g flour (a mix of 1/3 artisan and 2/3 special patent flour from King Arthur)
- 800 g water
- 150 g active sourdough starter
- 20 g kosher salt
Instructions
- Mix the dry ingredients in a bowl, tare the scale, and spray water directly into the bowl until a rough dough forms.
- Perform ten sets of stretch and folds over two hours, with extra focus on the first few sets.
- Cover the bowl with a damp tea towel and allow the dough to bulk ferment for about 2.5 hours.
- Shape the loaf and let it rest for 15 minutes before using a stitching technique on the bottom.
- Place the loaves in flour-dusted tea towels inside bannetons, cover with plastic, and refrigerate overnight.
- Preheat Dutch ovens to 500°F for at least 30 minutes. Sprinkle cornmeal on the bases of the loaves, transfer using slings, and score the tops.
- Mist the loaves with water and bake covered for 20 minutes at 500°F, then uncover and bake for another 20 minutes at 450°F.
- Cool the baked loaves on a wire rack before slicing.
Notes
- The tea towel method for proofing is more effective than using liners.
- Patience is key while waiting for the baked loaves to cool.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg