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Today Meg is going over how she makes her artisan sourdough loaf from start to finish.
My fav sourdough resource right now: www.truesourdou...
Basic Sourdough
450g warm water
100g active bubbly starter (fed recently, and peaked)
675g flour
18g salt
Mix warm water and starter together until water is milky. Measure flour and salt together and mix. Add flour to sourdough water and mix until generally combined.
Oover about 2 hours, stretch and fold the dough 3-4 times, letting rest for at least 30 minutes in between.
Let proof either on the counter or in the fridge over night (or about 12 hours).
Pour dough onto lightly floured counter, fold over on itself from each edge, then push the dough away from you and pull toward you to create tension in the dough surface and to shape into a ball. Let rest 30 minutes. Do this process a second time.
Place dough into a bowl with a floured towel. Put into fridge for at least 1 hour.
Preheat oven with dutch oven in to 450*. When oven is good and hot, place dough (rough side down) onto parchment paper and score as desired.
Place dough (on parchment) into dutch oven, and put into oven for 30 minutes. Remove lid and bake another 10 minutes.
Place bread on a cooling rack and let cool completely before slicing.
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