Basic Sourdough Bread - 1, 2, 3 Method

Step 1

Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F) until doubled in volume (6 hours or overnight).

Step 2

Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate.

Step 3

Cover the bowl and let rest for 20 minutes to 30 minutes.

Step 4

Add salt and knead for 8 minutes. Cover and let rest 5 minutes.

Step 5

Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.

Step 6

Place in oiled container (straight sided is best) and mark the point on the container when the dough is doubled.

Step 7

Let rise in 75 to 80 F area for 1 hour.

Step 8

Stretch and fold the dough for the second time.

Step 9

Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (total time may be 3 hours).

Step 10

Remove dough and divide into 2 pieces weighing 1 lb each and one piece the size of a ping-pong ball.

Step 11

Form smooth balls as a pre-shape and rest covered for 10 minutes.

Step 12

Shape into batards or torpedo or boule shapes. If resistant to stretching, let rest for 5 to 10 min and repeat.

Step 13

Place loaves on a parchment covered cloth folded to support all sides of each loaf and cover with oiled plastic.

Step 14

Place the small piece of dough in a small, straight-sided glass and mark doubled volume point with tape or marker or rubber band.

Step 15

Preheat oven to 425 F and add a cast iron skillet near the bottom of the oven to preheat as well.

Step 16

Let rise until 1 1/2 times the original volume. Watch the small piece as a guide.

Step 17

Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass.

Step 18

Score the loaves with a double edged razor blade.

Step 19

Place parchment paper and loaves in the oven and using a flat baking sheet or a peel.

Step 20

Bake for 12 minutes and rotate pan for even cooking.

Step 21

Bake for 15 to 20 more minutes until browned or 205 F internal temp Cool on rack.