1 lb. bread flour
5oz starter (nice, bubbly and stringy, like wet dough)
0.25oz kosher salt (about 3/4 tbsp.)
1 tbsp. sugar
1 cup water
1 tsp salt
- Combine all in mixer bowl with dough hook. Knead for 2 minutes on low.
- Turn in oiled bowl, wrap in plastic wrap and leave in warm place to rise for 4 hours.
- Refrigerate overnight.
- Shape into boule, and let rest on pizza peel dusted with cornmeal for 1 hour
- 20 minutes into 2nd rise, preheat oven to 450F
- Dust with flour, slash loaf with serrated knife
- When putting in oven, pour 1/2 cup hot water broiler pan on top rack
- Bake at 450 for 25-30 minutes on pizza stone (it was on bottom rack)
- Cool on wire rack for 30 minutes.
- Excellent top crust: thin, brown, and crisp
- Good spongy texture; more open/fluffy than last time, soft and chewy
- Extremely light sourdough tang, almost like white bread
- Airy "crackle" of bread when removed
- Would probably work pretty well with grandma's bread
- Top crust didn't look tightly stretched, a little "gappy", but this is fairly minor
- Bottom crust burned a little
- Still not enough airy texture; looking for bigger, uneven bubbles
- Could be a little more tangy; probably using more starter would do
For next time:
- Slightly higher on rack (1 from bottom, instead of bottom rack) on pizza stone
- 25 minutes cooking time
- Use more starter (10.5oz, based on King Arthur Pain Levain recipe, which is 3:2 flour-to-starter ratio)
- Use more salt: 1 tbsp