SOURDOUGH- LET’S BAKE

Directions

1. Mix well then add salt and 4 cups of flour
2. Mix well again

3. Let the dough rest and rise for minimum 30 minutes (max 3 hours)

   
   

BAKING STEPS- Stretch and fold:

1. Transfer the dough to another clean bowl and begin folding and stretching. This needs to be completed every 30 minutes for 2 hours and you will notice the dough becoming stronger and more elastic each time.

2. Allow the dough to rest and rise once more for 30-60 minutes.

BAKING STEPS- Shape and proof

1. Sprinkle flour on a work bench and turn out the dough
2. Divide the dough in half using the pastry shaper
3. Gently shape them into rounds and allow them to rest on the bench for 30 minutes
4. Prepare the proofing baskets or mixing bowls by lining them with cloth and dusting heavily with remaining flour, place the dough inside for proofing, then cover and place in the fridge for 12-48 hours.

BAKING STEPS- Bake

1. Remove from fridge and place on parchment paper
2. Score lightly with a sharp knife or bakers lame
3. Transfer into a preheated Dutch oven and bake at 220C for 30 minutes, then reduce heat to 200C and bake for another 15 minutes

4. Remove from the oven, allow to cool before slicing, and enjoy!