Tried and True Sourdough Bread

🌾Our Family’s Simple Sourdough Recipe🌾

1. Prepare the sourdough starter the night before you plan on making the bread dough.

2. To prepare the starter, mix equal parts starter, filtered water, and white all purpose flour - I do about 60 grams of each.

3. The following day, in a mixer or by hand, mix together 650 grams of filtered water, 950 grams of flour (one or mixture of different kind - your choice), 20 grams of salt. This is for two loaves of bread.

4. After all ingredients are mixed thoroughly and dough is smooth, transfer to rising bowl.

5. Stretch and fold the dough every 30 minutes, 4 times.

6. Allow dough to rest in a warm place in your kitchen for about 4 hours, or until double in size.

7. Prepare banneton baskets by sprinkling rice flour on them.

8. Transfer dough on counter and cut into two halves - you can measure each on a scale if you would like them to be the exact same size/weight.

9. Fold each into an envelope shape.

10. Cover and let rise for about 10 minutes.

11. Form and tighten each dough as needed, and place each in a banneton basket, sprinkle with rice flour.

12. Cover and let sit on counter for about an hour.

13. Place in refrigerator overnight.

14. The next morning, heat over to 450 degrees with the baking pot inside the oven.

15. Place bread on parchment paper and score the bread as desired.

16. Bake for 25 minutes at 450 degrees with the lid on.

17. Then bake for 15 minutes at 400 degrees with the lid on.

18. Finally, bake for 5 minutes at 400 degrees without a lid.

19. Remove from oven and let cool before cutting.

🍞 Enjoy!

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