homemade sourdough bread

A Study in Sourdough: Part 2- Basic Sourdough Bread

(1 ½ cups) lukewarm water

instant yeast

sea salt

(5 cups) all-purpose flour

Cornmeal

In a large bowl, combine sourdough starter and water until incorporated. Sprinkle yeast over the surface and let sit about 3 minutes. Add flour and salt and stir until dough comes together.

Transfer dough to the bowl of a stand mixer fitted with a dough hook. Knead dough on medium-low speed until smooth and elastic, about 5-7 minutes. (You can certainly also do this by hand as I often do.)

Loosely cover bowl with plastic wrap until doubled in bulk, about 2 hours.

Divide dough in half and shape into loaves. Arrange loaves in proofing baskets or on a board or baking sheet sprinkled generously with cornmeal. Cover and let rise until nearly doubled, about 1 hour.

Place a baking stone on the center rack and preheat oven to 425°F while loaves are rising.

Transfer dough from proofing baskets (if using) onto a board sprinkled generously with cornmeal. Cut slits in top of dough using a very sharp knife or razorblade.

Once oven has been heated to 425°F for at least 30 minutes, carefully slide the dough onto the hot baking stone.

Transfer to wire rack to cool completely before slicing.

This sourdough cheese bread requires no starter required and is so easy! It tastes like it&#x27;s from a fancy bakery! Who can resist homemade cheesy bread?!

Easy Cheddar Sourdough Bread

bread flour (I use King Arthur)

salt,

yeast

cheddar cheese, diced

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add the flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast.

Turn mixer on low speed and allow it...

Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. I used one-17.6 ounce tub of Greek yogurt and almost 1 cup lite sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.

Remove dough from the mixing bowl, spray a...

Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom. It will look like a dimply head of cauliflower.

Cover bowl with plasticwrap (spray it with cooking...

Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8+ hours (I did 9 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine (I started it before bed and finished in the morning). There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop. If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.

After 6+ hours of rising, turn dough out...

After 6+ hours of rising, turn dough out onto a floured surface (without punching it down to preserve the air pockets and bubbles that have been created) and knead lightly for about 2 to 3 minutes.

With your fingers, make a flat 8 to...

With your fingers, make a flat 8 to 10-inch oval, evenly sprinkle with cheese. Tuck in sides so cheese is fully contained and pat into a round mound. Make sure cheese is fully enclosed and contained or it will burn.

Place mound back into large mixing bowl, seam...

Place mound back into large mixing bowl, seam side down. Cover with plastic wrap, and allow to rise for 60 to 120 minutes, or until doubled in size (I did 75 minutes; I suspect the longer you let the second rise go, the more ‘holey’ the bread will be). Placing the bowl on the stovetop is a nice spot for this rise because you’re going to turn on the oven and the residual heat emitted helps with rising.

Shortly after dough begins the 60-120 minute rising,...

Shortly after dough begins the 60-120 minute rising, turn oven on to 450F and place a covered Dutch oven (empty) or heavy-bottomed skillet into the oven and allow it to heat for about 45 minutes. Dutch ovens are so heavy and take so long to get truly hot, and when you’re ready to bake the bread, you want the Dutch oven screaming hot.

After about 60-90 minutes or dough has doubled...

After about 60-90 minutes or dough has doubled in size, remove Dutch oven from oven (careful, it’s screaming hot, use two pairs of hot mitts) and carefully place a piece of parchment paper on the bottom of Dutch oven to prevent bread from sticking.

Carefully transfer dough from rising bowl to Dutch...

Carefully transfer dough from rising bowl to Dutch oven, cover it, and bake covered for 30 minutes. Don’t open the oven door or the Dutch oven lid to peek; you want to seal in the steam.

After 30 minutes, uncover the Dutch oven, and...

After 30 minutes, uncover the Dutch oven, and allow bread to bake uncovered for 5 to 10 minutes (I did 8 minutes) or until it’s as browned as desired. Traditional sourdough has a darker crust than most bread (sometimes almost burnt-looking, but I prefer mine on the lighter side).

Remove Dutch oven from oven, and remove bread...

Remove Dutch oven from oven, and remove bread from Dutch oven. Place it on a wire rack to cool completely before slicing. As tempting as it is, don’t slice too early because the cooling process is important and should be considered an important extension of the baking process.

Slice or break off hunks, and serve with...

Slice or break off hunks, and serve with butter, jam, hummus,  cheese, cheese spread, dip, etc.

Bread is best fresh, but will keep airtight...

Bread is best fresh, but will keep airtight at room temp for up to 3 days. Older bread may be better toasted or make as grilled cheese.

Make your own delicious bakery quality artisan sourdough breads at home. This recipe is a good start for new sourdough bakers. It's a long process but an easy one. These breads are so worth it!

Beginners Artisan Sourdough Bread Recipe

water-80 degree F. -NO chlorine, 2.22 Cups

salt

Very active starter - make sure it floats, 1 + Cup

All purpose Flour (or bread flour), 5 1/2 Cups

Make the STARTER AHEAD (This can take up...

Make the STARTER AHEAD  (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER.  

This process balances your starter for best rise....

This process balances your starter for best rise. Feed 100 grams starter with 100 grams flour and 100 grams warm water.

Let sit overnight.

It should pass the float test in 8...

It should pass the float test in 8 to 12 hours.

If it does not repeat feeding.

Pour the water into a large bowl.

Add the ripe balanced starter to the water...

Add the ripe balanced starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water. 

Add the flour to the leavened water and...

Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.

Let it rest (autolyse stage) about an hour....

Let it rest (autolyse stage) about an hour. This stage can be extended without worry up to four hours.

After autolyse, add the salt to the bread...

After autolyse, add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough. 

Using your wet hands pull the dough from...

Using your wet hands pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl.

Over the next 2 1/2 hours repeat the...

Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes for a total of FOUR times. The dough will change from a slimy ropy mass to a billowy dough with many air pockets and definite body as you stretch and fold it. DO NOT PUNCH DOWN THE DOUGH AT ANY TIME. Those air bubbles create the excellent crumb and flavor. 

The dough should become an elastic resilient dough...

The dough should become an elastic resilient dough that passes the window pane test. IF your dough is still breaking before it goes transparent when pulled. Do ANOTHER stretch and fold.

Allow the dough to bulk rise IN THE...

Allow the dough to bulk rise IN THE BOWL at room temperature an hour or SO until it rises by 30 percent or so.

Cover the bowl of dough with a plastic...

Cover the bowl of dough with a plastic bag and set it in the fridge for 12 to 15 hours (Or overnight). It should continue to rise slowly so give it room in the bowl.

Remove the dough from the fridge and let...

Remove the dough from the fridge and let it sit on the counter in the bowl for two hours or until the dough reaches room temperature (or pretty close). The dough will soften and gently rise (a tiny bit) as it warms. 

On a clean unfloured counter pour out the...

On a clean unfloured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly.

BEING CAREFUL NOT TO OVERWORK THE DOUGH-Form each...

BEING CAREFUL NOT TO OVERWORK THE DOUGH-Form each half into a dough ball. The most efficient way to do this is to use the counter as your pivot point. Scrape in a circle around the dough (leave it unturned, flour side up). The unfloured counter will hold the dough center and create tension as you circle the dough with the scraper forming a ball. Repeat to form two dough balls. The DOUGH edge should be round and the dough ball should have some form and resilience to it. 

Let the dough balls rest for 20 to 30...

Let the dough balls rest for 20 to 30 minutes. They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.

Gently slide the dough scraper under one of...

Gently slide the dough scraper under one of your dough balls and flip it over so it rests on the floured side.

Now gently stretch and pull the dough over...

Now gently stretch and pull the dough over from the bottom to 1/3 up the loaf. Stretch and pull the dough from the sides to the dough middle. For the final stretch take the dough from the top of the ball and pull it all the way down to the bottom. Form a seam. Pinching the seam as necessary. (view the video for help here)

Place the dough seam side up in your...

Place the dough seam side up in your rice floured, cloth lined banneton or bowl.

Rise in the fridge 2 to four hours. 

Set a baking stone (if you have one)...

Set a baking stone (if you have one) on your oven bottom rack. Set your dutch oven with it's lid on next rack up (lower third of oven). PREHEAT oven to 450 degrees F. for at least 30 minutes.

Keep the formed loaf in your banneton in...

Keep the formed loaf in your banneton in the fridge until you actually need to place it in your preheated dutch oven. Cold dough will aide the oven spring.

Remove one banneton from the fridge. Place the...

Remove one banneton from the fridge. Place the dough in your preheated dutch oven. I do this by flipping it into the dutch oven as gently as possible seam side down. 

Alternate method: Place high heat safe parchment paper...

Alternate method: Place high heat safe parchment paper over the banneton. Turn the banneton upside down so the dough falls gently onto the parchment paper.

Score the loaf with your lame knife or...

Score the loaf with your lame knife or a razor blade or sharp scissors. Scoring helps the dough rise better.

Now pick up the scored loaf with the...

Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven.

Put the lid on the dutch oven and...

Put the lid on the dutch oven and return it covered to your preheated oven. 

Bake 30 minutes at 450 degrees. 

Now REMOVE the lid (and parchment paper if...

Now REMOVE the lid (and parchment paper if using). Steam should come out. Hopefully the bread is a light golden color with a nice rise and set crust. Bake an additional 10 minutes UNCOVERED or until the loaf thumps hollowly and the surface gets dark(Caramelized darker than you are used to maybe) and the scored areas look shiny. (To prevent over browning turn the parchment paper (or foil) upside down over the loaf as it finishes in the oven.)

Remove the dutch oven. Place the finished loaf...

Remove the dutch oven. Place the finished loaf on a cooling rack. Do NOT cut it for at least an hour to set the crumb.

Return the dutch oven (with lid on) to...

Return the dutch oven (with lid on) to the oven at 450 degrees F and preheat for 15 minutes. Repeat the process with the remaining loaf.

To tell if your bread is properly done....

To tell if your bread is properly done. Use your digital thermometer and insert it into the center of the loaf. It should read about 205 degrees.

Other TELLS: Look at the crust and LISTEN...

Other TELLS:  Look at the crust and LISTEN to it cool. The crust should be 'shattery' which means as it cools it will crack. You can see it and hear it. This is bread music :) also a dull sounding bread is probably not completely baked. When you cut the loaf is should have a creamy but springy crumb with lots of aration.

https://mediavine-res.cloudinary.com/video/upload/ow7ogcfeoouupoyvotzw.mp4

Homemade Sourdough bread is a worthy journey into Artisan bread making.  The adventure begins with wild yeast starter and continues into the vast and rich history of bread baking.

Beginner Artisan Sourdough Bread Recipe 

Who said homemade sourdough bread needs to be difficult? This is my super easy sourdough bread recipe with starter for you to make every day with minimal effort and superb taste!

Easy Sourdough Bread recipe with Starter (prozimi)

sourdough starter (2.8 ounces)

strong white bread flour (18.7 ounces)

tsp salt

water (13.7 fl oz)

g butter (0.35 ounces) (Optional –

sourdough starter (2.3 ounces)

strong white bread flour (15.1 ounces)

water (11.1 fl oz)

In your stand mixer bowl pour in your sourdough starter, the flour, the salt and if using it, the butter. Slowly pour in your water around the edges of the mixer bowl

Put the dough hook on your stand mixer and let it knead on low to medium speed for about 10-15 minutes. Remove the bowl from the mixer, cover with cling film and let it rest for 1 hour.

Repeat the above &#8211; place your bowl back in the mixer and let it knead for another 10-15 minutes. Once done the dough should have formed a nice smooth and a little bit sticky ball. If the dough is too sticky, let it rest for another 10-15 minutes and knead once more.

Cover with cling film and let it rest for 3-4 hours or until it has risen by a quarter (25%) in size.

If you own a bread machine use that instead to prepare your dough and let it rise. Tip all the ingredients in and set it to the sourdough cycle or, if it doesn&#8217;t have one, the dough cycle. For the Panasonic SD-ZX2522 its menu 29 and for the Panasonic SD-ZB2512 its menu 26. Then let it rest in the machine for 1 to 2 more hours with the lid shut until it has risen by a quarter (25%)!

Line your proofing basket with a terry cloth or kitchen towel and sprinkle generously with flour. Spread the flour on the cloth using your hands.

Tip the dough out from the bowl on a floured work surface. Shape your dough into a taught round ball by pulling one edge at a time and folding toward the center. Flip the dough over and using a dough scraper pull the dough across your work surface to form a round, taught ball.

Flip the dough over and place it in the proofing basket, bottom side up. If your dough is still slack, pull in the edges over to the center until it its nice and taught.

Cover with cling film and place in the fridge

overnight (or longer if you prefer &#8211; up to 1 day).

Preheat your oven to 230C/ 450F

with your large metal pot (dutch oven) placed inside.

Once pre-heated, remove your dutch oven, take the dough out from the fridge and tip it over in the dutch oven. Score it lengthwise with a sharp razor at a 30 degree angle or cut using scissors.

Cover with the lid and bake for 20 minutes.

Once the 20 minutes are up, remove the lid from your dutch oven and let it bake for a further 15 minutes or until deeply browned

Remove your bread from the oven and place it on an airing rack to cool down.

This sourdough bread recipe is as easy as it gets. There's no kneading required to get full flavor that would beat any store-bought loaf.

Sourdough Bread, Ken Forkish Method (Original Recipe, see next printable recipe for modified version)

active starter (at its peak rise)

all-purpose flour

whole wheat flour

filtered water (90-95ºF)

kosher salt (I sometimes use less)

caraway seeds (optional)

Day 1 (around midday), feed the levain. Before refreshing your mother starter, set aside 40 grams to feed for the levain required in this recipe. Feed 40 grams each flour of your choice and water. Set aside until at peak rise (about 4 hours; longer on cold days. In winter I store the levain inside the oven, turned off with the light on.

Day 1, autolyse. Combine the all-purpose and wheat flours with the water in a bowl (DON'T add the starter and salt). I've performed this step two ways. The original Ken Forkish recipe requires a 30-minute autolyse. In this case, after a few hours of feeding the starter, when it is near peak, combine the water and flours and let rest. The other option that has worked for me is to start the autolyse at the same time as I feed the levain, resulting in an autolyse of several hours. If you're trying this recipe for the first time I recommend opting for the shorter option as it is what the original recipe uses.

Day 1 (evening), mix the final dough. When the levain is ready add the salt and levain to the flour and water mixture. Combine the dough using a wet hand and folding the dough over from the bottom to top. Then Ken Forkish employs what he calls the "pincer" method to make sure all the ingredients are fully incorporated. Imagining your hand as a lobster claw (my description), cut through the dough pinching a few times, mixing, then pinching again. If you're using the caraway seeds at them at this step.

Day 1 (evening), fold the dough. Pick up one portion of the dough (without taking it out of the bowl) and fold it over. Repeat this folding step a few times, inverting the dough with the folds at the bottom of the bowl when done. This folding step should be done three to four times before the dough rests overnight over a period of one to two hours. I fold every thirty minutes in the space of two hours before the overnight rest. After folding, cover the bowl with a towel or plastic wrap and let it rest overnight.

Day 2 (morning), shape the loaf and final proof. Transfer the dough to a lightly floured surface. The dough will relax and flatten when you take it out of the bowl. Taking one section of dough at at time, fold the sections over the rest of the dough until you have a somewhat tight ball shape. Then tighten the dough by pulling it towards you by cupping the dough with both your hands using your pinky fingers as the anchors. This tightens the dough shape as you pull it towards you. Rotate then repeat three to four times until the dough holds its ball shape. Transfer the dough on a floured banneton with the seam side down. Cover the entire proofing basket with a plastic bag and let rest for about four hours. To test for readiness, poke the dough with a floured finger, making about a 1/2 inch indentation. If the dent springs back immediately, the dough needs a longer proofing. If the dent springs back slowly and doesn't completely disappear, the dough is ready to bake.

Day 2 (afternoon), bake. This recipe uses a dutch oven for baking. Preheat your oven to 475ºF with a rack in the center of the oven. Put the dutch oven with their lid on on the rack while the oven preheats. Once the oven has reached temperature, invert the dough on a lightly floured countertop. Even better is to invert the dough on a piece of parchment paper. Make sure you have oven mitts then take the (very hot) dutch oven out of the oven and place on the counter or stove. Remove the lid and rest one of your mitts on top of the lid so you don't touch it by accident. Take the ends of the parchment paper and carefully lift and transfer the dough to the dutch oven. Cover the dutch oven and place it back in the oven. Bake covered for 30 minutes then uncover and bake for another 20-25 minutes, checking your bread at the 15-18 minute mark just in case your oven runs hot. When done, tilt the bread out of the dutch oven and let it cool on a rack for at least 20 minutes before slicing.

**Advanced Prep Required - you&#039;ll need a sourdough starter** New to sourdough or simply improving your craft? Emilie&#039;s Everyday Sourdough from her book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your sourdough skills. This recipe is vegan friendly. (Recipe reprinted with permission). Total time below does not include the amount of time for fermentation and proofing which takes between 8-14 hours, depending on ambient temperature. _____________________________Example Bakers Schedule:1. Thursday-Saturday: Feed your starter until bubbly and active. 2. Saturday Evening: Make the dough and let rise overnight. 3. Sunday Morning: Shape the dough, let rise again, score and bake. _____________________________In baking, I recommend weighing ingredients. Volume measurements are offered as a convenience.

Emilie's Everyday Sourdough Recipe

C (50 grams) Sourdough Starter (previously fed, active and bubbly)

C (500 grams) Bread Flour

tsp Fine Sea Salt

Make the Dough: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Combine until a still dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a damp towel and let rest for 30 minutes. Replenish your starter with fresh flour and water, and store according to preference.&nbsp;After the dough has rested, work the mass into a fairly smooth ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten, about 15 seconds.&nbsp;

Bulk Rise: Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8-10 hours at 70F (21C). The dough is ready when it no longer looks dense and has doubled in size. (Traci's Note: Mine generally takes 12-13 hours to rise, but I have a chilly kitchen!).

Shape: In the morning, coax the dough into a lightly floured work surface. To shape it into a round, start at the top and fold the dough over towards the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20cm) bowl with a towel (or use a banneton) and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up. 

Second Rise: Cover the bowl and let rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size. Preheat the oven to 450F (230C). Cut a sheet of parchment paper to fit the size of your baking pot leaving enough excess around the sides to remove the bread. **UPDATE (5.20)** Place a sheet pan on an oven rack directly under the oven rack you&#039;ll be baking the bread on. This protects the baking vessel from the intense heat of the oven and helps prevent a too-dark or burnt bottom. (See notes for more information).

Score: Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently run the surface with your hands. Using the tip of a small, serrated knife or a razor blade, score the dough with a cross-cut pattern about 1/3"&nbsp; (8mm) deep and about 2-3" (5-7cm) on the top or any way you like. Use the parchment to transfer the dough to the baking pot.&nbsp;

Bake: Bake the dough on the center rack for 20 minutes, covered. Remove the lid and continue to bake for 30 minutes. Then, carefully remove the loaf from the pot and bake directly on the oven rack for the last 10 minutes to crisp the crust. (Traci&#039;s Note: To check if the bread is ready, check the internal temperature of the loaf. It should read between 190F-205F when done.) When finished, transfer to a wire rack. Cool for 1 hour before slicing. Sourdough is best consumed on the same day it&#039;s baked. To maximize freshness, cool completely and store at room temperature in a plastic bag for up to one day (Traci&#039;s Note: my sourdough is generally storing for between 3-4 days.)

This no-fuss, easy sourdough bread has a lacey crumb, the perfect amount of tang, and a crispy crust. Enjoy step-by-step instructions for beginners &amp; experts alike.

Easy Sourdough Bread

warm water (about 90°F)

sourdough starter

bread flour (Note 1)

brown rice flour (for dusting)

Feed the starter 8-12 hours prior to making the bread dough. You need a nice and ripe starter. Test the starter by dropping a small amount into a water. If it floats, it’s ripe and ready to use!

Before you start:

In a large mixing bowl, combine warm water and ripe starter. Mix until most of the starter is broken up and mixed into the water.

Add flour and salt.

Use a silicone spatula, or your hand, or the dough hook attachment, knead the dough until all the flour is incorporated, about 2 minutes. Let it rest for 5 minutes.

Then knead it again for 5 minutes, if using a stand mixer, or about 8 minutes, if kneading by hand. (Note: Don’t be alarmed by soft and sticky dough. It’s exactly as it should be, and it’ll get easier to handle.) Cover the dough with plastic wrap (or shower cap) and rest for 30 minutes.

To mix the dough:

Turn the dough out onto a clean counter, lightly sprayed with water. Gently stretch the dough out as far as it can go. Then lift the bottom end and fold it over the center of the dough. Then do the same with the top side of the dough. Now, lift the sides of the dough and fold it over onto the center as well. Then tuck the corners to form a nice smooth ball. Using a bench scraper, turn the dough into tight ball to create a surface tension. Please watch my video demonstration for better understanding. (TIP: Lightly dampen your hands with water. It minimizes the dough sticking to your hands.)

Put the dough back into the bowl, cover and bulk ferment for 5-6 hours at room temperature (around 70°F). (Note: If you have time, I also encourage you to do additional 1-2 lamination about 1 hour apart. It helps to strengthen the gluten structure and promotes nice open crumb.)

To laminate &amp; bulk ferment the dough:

Turn the dough out onto a clean counter, lightly sprayed with water. With lightly dampened hands, stretch and fold the dough again as described in step 6. Form the dough into a tight ball and let it rest for 10 minutes, covered. Resting allows the dough to relax and it’ll be easier to shape it.

Flip the dough smooth side down and stretch the top portion slightly and fold it over the center. Do the same thing with the bottom portion. You should now have a log shaped dough. Then from the short end, roll the dough as if you’re rolling a burrito. Tightly pinch the seams.

Generously dust the banneton basket with brown rice flour and put the bread dough into it, seam-side up.

To pre-shape:

Cover the banneton with plastic wrap, or the same shower cap. And let it proof for 1 hour at room temperature, then place it in the fridge for overnight, 8-10 hours, for cold proofing. OR proof the dough for 2 hours at room temperature and bake right away. (Note: Slow cold proofing helps to develop more flavor. But in my experience, it didn’t affect the oven spring.)

To proof the dough:

Preheat the oven with bread cloche to 425°F (218°C) for at least 1 hour. (If using Dutch oven, you may or may not preheat it. I’ve tried either way and didn’t see significant difference.)

Poke test: Poke the dough in the banneton with your finger about half an inch deep. If the dough springs right back, then it’s under-proofed. If the dough doesn’t spring back at all, it’s over-proofed. You want your dough spring back slowly and leave a small indentation.

Carefully invert the proofed bread dough onto the hot cloche. Spritz the top of the bread with water and score it to your desired pattern. Cover and bake for 45 minutes. (TIP: Spraying water helps to create more steam and encourages a good oven spring. The bread crust also gets nice blisters from water sprays.)

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