5/1/10 - Simple Sourdough (aka: Something a Little More Successful Than My Last Few Bakes...)
I'm sure you've seen that past few stinkers that I have baked... Here is something slightly more successful. A simple 60% hydration sourdough bread using a stiff sourdough starter. Not as open of a crumb as I had hoped for, but it has a nice crumb, chew, texture, and a pleasant sour tang. Enjoy!
200g Firm SD Starter @ 60% Hydr
10g Kosher Salt
1010g Total Dough Yield
1:15pm - Mix all in large mixing bowl, cover, autolyse 30 minutes.
1:45pm - Knead 1 minute in bowl using wet hands, and no extra flour, rest 30 minutes.
2:15pm - Knead in bowl 1 minute, rest...
2:51pm - Knead in bowl 1 minute, rest...
8:45pm - Shape into boule using letterfold method as if you were turning the dough, place into floured linen lined banneton, place into large plastic bag, proof.
10:10pm - Place banneton into refrigerator, arrange baking stone, steam pan in oven, preheat 450F, go out to dinner.
11:15:pm - Remove banneton from fridge, turn onto lightly floured peel, place into oven directly on stone, add 1 cup water to steam pan, bake for 15 minutes at 450F with steam, rotate, bake for another 30 minutes, then leave in off oven for 5 more minutes. Loaf should be done when internal temp reaches 210F. Cool completely (overnight) before cutting.