Sour Dough
Ingredients
- 200 g active starter
- 600 g flour (500 all purpose + 100 rye)
- 400 g water
- 12 g salt
Preparation
Initial Mix - combine water and starter - mix in flour - let sit for an hour (autolyze) Kneading - combine 12 salt with splash of water and add to dough - knead for 10 minutes by hand or stand mixer with hook First Proofing - put dough bowl, cover, let stand for 4 hours in a warm environment First shaping: - dump dough on unfloured surface then flour the dough - fold edges to centre to form a ball - let stand 30 minutes Second shaping - sprinkle with flour and flip - do the envelope folding - build surface tension Second Proofing - put dough, seam side up in a floured banetton - let cool in fridge over night Baking - remove from fridge two hours before baking - put empty dutch oven in oven and preheat to 480 F for 30 minutes - take dutch oven out of oven - drop dough into dutch oven - slice top - spritz water - lip on - back in oven - reduce heat to 430 F - bake for 25 minutes - remove cover - bake for an additional 25 minutes - cool - eat