Archie Johnson
Course: Bread Cuisine: American Prep Time: 2 hours Cook Time: 50 minutes Riseing Time: 16 hours Total Time: 18 hours 50 minutes Calories: 1820kcal
Let’s get started!
– Oil for greasing pan – 2/3 cup Active starter – 2 tsp Table salt – 1 1/3 cup Warm water – Flour for dusting work-surface – 1 1/2 tbsp Olive oil – 3 2/3 cups Bread flour
1. In a large mixing bowl, combine sourdough starter, water, and olive oil, and stir until combined. 2. Add bread flour and sprinkle salt over the top. 3. Stir together with your hands or a wooden spoon until the dough is mostly combined and no dry patches of flour remain. –
4. Cover the bowl with plastic wrap and let sit undisturbed for one hour. STRETCH & FOLD 1. Form the dough into a ball. 2. With wet hands, stretch the top of the dough over the bottom, turning 90 degrees and repeating three more times.
3. Cover and let rest for 30 minutes. Repeat this stretch and fold every 30 minutes as the dough rises. 4. Allow the dough to rise.
FORMING THE DOUGH 1. Lightly grease a 9×5 loaf pan. 2. Turn the risen dough onto a lightly floured surface. 3. Gently deflate and shape it into a rectangle.
4. Fold the right side into the center, then tightly roll the dough from a short end. 5. Tuck the ends under and place it in the greased pan. 6. Cover with plastic wrap and refrigerate overnight or for 12-24 hours.
BAKING 1. Remove the sourdough from the refrigerator and preheat the oven to 450°F. 2. Let the dough rest for 30-35 minutes. 3. Uncover the bread, score it down the center, and cover with another 9×5 pan or a tented aluminum foil.
4. Bake on the center rack for 30 minutes, then remove the cover and bake for another 20-23 minutes, until golden brown and the center reaches 206-208°F. 5. Cool in the pan for 15 minutes, then turn out onto a cooling rack.