Artisan Sourdough bread

Ingredients

350 gm bread flour (BRMF)/all purpose flour

273gm water(ice cold water)

6gm salt

90gm active sourdough starter(freshly fed and active)

90gm wheat flour .

Method

Step 1 Autolyse

whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 1hrs(30 min minimum)upto 4hrs.

Freshly fed active starter(double and triple with in 3-4 hrs,rubber band mark was the initial stage of starter after fed)

Bubbles on the top(ready to use at the peak of its rise)

Mix the starter with water in the autolyse process

Step 2 Stretch and fold

After 1hrs of autolyse grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 -45 min and repeat the stretching and folding action.You can check your is ready using window pan test

Step 3 Bulk fermentation process

Let the dough rest ,until it’s volume will be 50-70% increase.When the dough is ready when it has doubled in size, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.Bulk fermentation stage includes the S&F.

Step 4 Preshaping

lightly floured surface. Gently shape it into a round. Fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.let the dough rest for another 30 min in the bench (kitchen counter).

Step 5 Final shaping

Meanwhile, line an bowl or proofing basket (banneton)with a towel and layered with generous flour.once this ready keep it aside.

Using a bench scraper or your hands, shape it again the dough again.Place the round into your lined bowl, seam side up.

Pic 1.after final shaping
Pic 2 transfer the dough to proofing basket

Step 6 Proofing (second rise)

Cover the dough with cling wrap and refrigerate for at least 10-12 hrs.(overnight)

Step 7 Baking day(scoring)

Place a Dutch oven in your oven, and preheat your oven to 250•c for 60min.Cut a piece of parchment to fit the size of your baking pot.

Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish. Transfer the dough into the preheated baking pot.

Step 8 Bake

Carefully cover the pot, close the oven, and reduce the heat to 230°C.Bake the dough for 25- 30 minutes, covered. Remove the lid, lower the temperature 220ºC and continue to bake for 20-26 minutes more. Once baking done off the oven and let the loaf sit in the oven for another 5-10 min .Then takeout Cool on a wire rack for 2-3hour before slicing.(if u cut soon without completely cool down the bread ,it may become gummy and chewy).