Oven Fresh Sourdough Bread
bowl, whisk, large bowl, rubber spatula, kitchen towel, proofing basket, oven, large ovenproof pot with lid, parchment paper, scissors, knife, cutting board, wire rack, serrated knife
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Homemade sourdough starter
Nutrition per serving
- 100 g bread flour
- 2⅜ g salt
- 70 ml water (lukewarm)
- 20 g fresh sourdough starter
- large bowl
- rubber spatula
- kitchen towel
Whisk the flour and salt together, set aside. In a separate large bowl, pour water and then drop in the active sourdough starter. Using a spatula or your fingers, dissolve the starter into the water. Then dump in the flour. Mix it together using the spatula until there are no visible clumps of flour and a mass has formed. Cover with a kitchen towel and let rest for 30 min.
Now you can begin folding the dough to build gluten and incorporate air into the dough. Perform 3 stretch and folds at 30 min. intervals. For the first stretch and fold, wet your hands to prevent the dough from sticking. Start to fold the dough by grabbing the end closest to you. Gently stretch it up and fold it into the center of the dough. Rotate the bowl a quarter and continue. Perform this a total of 4 times, then cover the bowl and let it rest for 30 min. After that, perform another stretch and fold, then wait 30 min. and perform one more time for a total of 3 stretch and folds.
Perform a final stretch and fold (“lamination fold”). Use wet hands to transfer the dough to a lightly wet surface, flatten the dough with your hands and gently stretch it out into a thin circle by pulling continuously around the circumference of the dough. Fold the dough for its final shape by grabbing it from the end closest to you, pull it towards you and fold it into the middle, then fold the opposite end over it. Do the same with the other sides. Grab each corner and gently stretch them into the middle. Flip the dough over so the seam-side is on the counter and begin building tension on the surface of the dough by pulling it towards you in a circular motion. Do this a few times until the dough has a tight surface, wet your hands whenever necessary. For the longer bulk fermentation, transfer the dough back to the bowl, cover it with a damp kitchen towel and let it rise until doubled in size, approx. 4-12 hrs. The amount of time it takes depends on how active your starter was as well as your environment (alternatively, let the dough rise for 1 hr. and then pop it in the fridge and finish the process the following day).
A good way to test if the dough is ready is the finger poke test. Push your finger into the dough, if it slowly springs back and does not fully fill in the hole then it's ready for baking. If it springs back too quickly, then the dough is under proofed and you’ll need to let it rest for longer.
- ¼ tbsp rice flour (for dusting)
- proofing basket
Once the dough has doubled you can begin to shape it for its final rise. Flip the dough onto your work surface, give it a light deflate and bring the ends in the middle again, shaping it into a ball. If necessary, build tension again using the circular motion mentioned in the previous step to result in a tight ball. Dust a proofing basket with lots of rice or semolina flour. Move it around to make sure all the crevasses and sides are floured. Flour the top of the dough with rice flour flour and transfer it seam-side up into the basket. Flour the exposed side of the bread as well. Cover the bread with a damp kitchen towel and allow to rise again for another 1–2 hrs. or until doubled in size.
- large ovenproof pot with lid
- parchment paper
- cutting board
- wire rack
Transfer the Dutch oven with lid to the middle rack of your oven and preheat to 240°C/460°F. First make a sling (see tip underneath) to help you easily transfer your dough to the Dutch oven. Dust the top of your dough with rice flour, put the sling and then a cutting board on top of the dough. Flip the dough over onto the sling. Score the top of your dough with a sharp knife. Now, remove the Dutch oven from the oven and carefully lift the dough using the sling handles into the Dutch oven. Place the lid back on and transfer the dough to the oven. Allow it to bake covered for 30 mins. After 30 min. reduce the temperature to 220°C/430°F and bake the bread uncovered for another 15-20 min. or until it has a dark crust. Transfer to a cooling rack and allow to rest for at least 2 hrs. before slicing.
To make a sling, you need to cut out a long rectangular piece of parchment paper. Place the bottom of your proofing basket in the middle and draw a circle around it. Now draw approx. 5 cm thick and 15 cm long strips on the left and right of the circle. These will be your handles to lift the dough into the Dutch oven. Cut it out along the outer lines.
- 30 g nutella® (for serving)
- serrated knife
Once completely cooled down, slice the bread and spread with 15 g of nutella® per serving.
Enjoy your meal!