Sourdough, Science, and Community
This is the “baseline” recipe used in the Fermentology seminar series for discussing bread aroma.
3 ⅔ cups all-purpose flour (regardless of what flour you used for making your starter!)
1 ¾ teaspoons salt
1 ½ cups plus 4 teaspoons water, room temperature
⅓ cup mature sourdough starter (fed 8-12 hours beforehand)
(You can mix the dough 24 hours before baking.)
Mix the flour and salt in a large mixing bowl. Mix the sourdough starter and water in a separate bowl. Pour wet ingredients into dry ingredients, mix for 10 minutes (until the dough is smooth-looking).
Turn the dough onto the counter and form the dough into a ball. Coat the bowl with oil and put the dough ball back into the bowl, rolling it in the oil to coat the entire surface of the dough ball. Cover the bowl with a lid and let it sit on the counter for 12 hours.
Transfer the covered bowl to the fridge, to continue fermenting overnight.
When you are ready to bake: Preheat oven to 500°F, with a baking sheet or cast iron skillet inside (to get nice and hot).
When oven has preheated, take the bowl of chilled dough out of the fridge. Gently run a spatula around the edge of the dough ball, to separate it from the wall of the bowl. Sprinkle rice flour or cornmeal on the top surface of the dough ball.
Remove the hot baking sheet from the oven, then turn the bowl upside-down over the pan so that the dough ball falls out (flour-side down) onto the hot pan. Using a sharp knife, quickly score the top of the loaf.
Place the pan (now with the scored loaf on it) into the oven on the middle rack. Close the oven door and re-set the temperature to 475°F.
Bake 20 minutes at 475°F. Lower the temperature to 350°F and bake another 20 minutes.
Originally posted at: Wild Sourdough