Trying to demystify and simplify making sourdough bread at home. The recipe and method I follow is adapted from King Arthur Baking and once I switched to this method, I've never gone back to more complicated methods. I'll post photos over on my Instagram page. If you have questions you can DM me there, or by e-mail at "cook @ noreciperequired dot ca."
Timing: the morning before you want to bake, measure out 100g of starter, add 100g of flour and 100g of water into a large jar. Cover and let it sit at room temperature all day. Then, around 6 or 7PM mix the dough, which will then be baked around 2-3PM the next day (or even the day after.)
Ingredients:
Mix all ingredients, cover and let rest for 1 hour. Pull the far edge of the dough ball over the top towards you, turn the bowl 1/4 turn, pull the next side up and over. Do this 4 times in total so that all 4 sides have been pulled over. Cover and let rest another hour. Repeat this process 2 more times (for a total of 3 times.)
Put the dough into an air-tight container in the fridge overnight, or up to 2 days.
The morning of the day you want to bake, take the dough out of the fridge and leave it covered at room temperature for 2-3 hours. Turn the dough out onto a lightly floured surface and stretch it out into a square (for a round loaf) or rectangle (for an oval loaf.) Don't flour the top of the dough, you want the side facing up to be sticky. Pull the edges one at a time towards the middle and stick them together. This is to build surface tension on the top of the loaf (which is currently on the bottom/underside.) Flip the dough over and continue to pull it under itself so that it is nice and tight and in the shape you want. Cover it with a bowl and let it rest for 30 minutes.
Line a bowl, colander or banneton with a clean, smooth kitchen towel (I prefer linen.) Flour it well, all up the sides. Turn the loaf, seam side up (smooth/top side down) into the floured proofing container. Cover loosely with plastic (or in a plastic bag) and leave to proof for 2-3 hours at room temp. If you're not going to bake this right away, you can put it in the fridge up to 24 hours. You'll have to take it out about 2 hours before baking to let it come to room temperature.
Preheat your oven to 500F with a large pot/lid inside (I use my Le Creuset French Oven, but any sturdy pot will do) for 40-60 minutes. Turn your loaf out of its proofing container onto a piece of parchment paper and brush off the excess flour. Score the loaf lengthwise, about 2-3 inches from centre (for an oval loaf) or in a cross pattern for a round loaf. Lift the loaf by the parchment paper and carefully lower it into the pre-heated pot and put the lid on. Put the pot in the oven and reduce the temperature to 450F.
Set your timer for 45 minutes. After that time, remove the lid from the pot and continue baking for another 15 minutes. The loaf will develop more colour during this time, but the shape/size of the loaf is already set by then.
Turn off the oven, crack the oven door a few inches and let the loaf rest inside for 30 minutes. Remove and let cool on a rack for another 30-60 minutes (or up to 2-3 hours) uncovered, before slicing/serving. Once completely cool, can be frozen whole or sliced.
Enjoy!
