Soundtrack the cook
Soul kitchen · 188 minutes
Music paced for prep, cooking, plating, and the reset after dinner.
Prep 576m
Cook 864m
Plate 5m
Reset 10m
Instructions
🎙️ Cook with voice coach- In a large bowl, combine the active sourdough starter and lukewarm water. Mix until the starter is mostly dissolved.
- Add the bread flour to the bowl. Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl and let it rest for 30 minutes (autolyse).
- After the rest, add the salt to the dough. Wet your hands slightly and pinch the salt into the dough, then continue mixing until fully incorporated.
- Perform a series of stretch and folds every 30 minutes for the next 2-3 hours. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat with all four sides.
- After the stretch and folds, let the dough rest in a warm place until it has increased in volume by about 50-75% and looks puffy, typically 4-8 hours depending on room temperature.
- Gently turn the dough out onto a lightly floured surface. Shape the dough into a round loaf. Be careful not to deflate the dough too much.
- Place the shaped dough into a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate for 12-24 hours for a cold ferment.
- Preheat your oven with a Dutch oven (including the lid) inside to 475°F (245°C) for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton into the hot Dutch oven. Score the top of the loaf with a sharp knife or lame.
- Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and continue baking for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
- Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
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Nutrition per serving
Calories
250
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