Hi All,

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!

Tim

Here goes:

Ingredients:

500g AP

200g Firm SD Starter @ 60% Hydr

300g Water

10g Kosher Salt

1010g Total Dough Yield

Instructions:

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.