Sourdough

Made with active sourdough starter. 7h 55m, makes 12, 5 ingredients.

Recipe by countryroadssourdough.com

Prep

15 min

Cook

40 min

Total

7h 55m

Makes

12

Ingredients

• 400 grams water (1 ¾ cups )
• 10 grams salt (1 ½ teaspoon)
• 150 grams active sourdough starter (½ cup + 2 Tablespoons )
• 500 grams bread flour (3 ⅔ cups)
• 60 grams olive oil, divided (4 tablespoons)

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. In a bowl or straight edge container, mix together the water, active and bubbly sourdough starter, and salt until the starter is dissolved. Add the bread flour and mix until the flour is combined.  Let sit at 75°F covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out.400 grams water, 10 grams salt, 150 grams active sourdough starter, 500 grams bread flour
2. Perform 3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.
3. Continue to let the dough rise for bulk fermentation until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough at 75°F, the first rise (including stretch and folds) will take about 4-5 hours total.
4. Spray a 9x13 inch pan with non-stick spray and then coat with 2 tablespoons of olive oil. Dump dough into the pan. Flip once to coat both sides with oil. Cover and let sit at 75°F until it doubles in size and is puffy, about 2-3 hours later. 60 grams olive oil, divided
5. Once the dough is puffy and ready, preheat the oven to 425℉
6. Spread 2 tablespoons of olive oil on top of the dough. Dimple the dough with your fingers and bake for about 30-35 minutes in a dark pan (a glass pan takes about 40 minutes) or until cooked through. The temperature of the dough should read between 195°F-210℉.
7. Let cool on a cooling rack and serve warm!