So I’m new to baking sourdough and really enjoying the journey so far. I’m certainly seeking progress and not perfection, as I like to remember that our ancestors didn’t have access to fancy equipment and such ….they simply baked and ate the bread!
With that said, I wanted to experiment with making a loaf style sourdough proofed in the oval banneton. I’ll admit, I didn’t really look up any methods for this, I just went for it. I accidentally got my best circular loaf so far 😅😅 We ate it and it was delicious- kicking myself for not getting a pic of the crumb though.
Recipe:
125g Starter
358ish grams warm water
13g salt
1/2 tsp Baking Soda (dissolved in 2 grams water; sweetens the bread a little!)
500g King Arthur Bread Flour
Mix starter and water, then add flour, salt, and baking soda. Mix well to shaggy dough and let sit, covered about an hour to autolyse.
4 sets of stretch and folds spaced 30 mins apart. 1st set stretch and fold about 10 times, and the rest 4 times.
Bulk Ferment about 2ish hours depending on room temp (watch the dough not the clock). Shape the dough and rest with a covered towel 20 mins. Shape and tighten again and put in banneton. Proof at room temp or cold proof in fridge to bake the next day.
Bake in preheated Dutch oven @475F for 35 mins, and then uncover at 425F 10-15 mins (Still experimenting with oven temps, original recipe said 500F but I ended up with a burnt bottom).