- discard half before feeding
- add 1:1 flour/water (usually between 1/2 and 1 cup each) every 8 hours or so
- repeat for 5 days or so
TRICK: let bread rise in warm oven. Preheat the oven for 1 minute at 350 degrees, then shut off. It will get to a nice 85-90 degree temp that is perfect for dough to rise.
16oz (1lb) bread flour
10.5oz starter (nice, bubbly and stringy, like wet dough)
1 tbsp. salt
1 tbsp. sugar
1/2 cup WARM water (no more than 100 degrees, though; microwave 1 cup for 15-20 sec on HIGH)
- Combine all in mixer bowl with dough hook. Knead for 5 minutes on low. Dough should come together and be pretty soft, if a little sticky.
- Turn in oiled bowl, wrap in plastic wrap and leave in warm place to rise for 2-4 hours, until doubled.
- Fold into 3rds, like a letter, then again into 3rds the other way. Put fold sides down back in bowl, and let rise 1 more hour.
- Shape into boule, and let rest on pizza peel dusted with cornmeal for 2 hours
- At 1hr40min into last rise, preheat oven to 450F
- Dust with flour, slash loaf with serrated knife (scallops worked nicely!)
- When putting in oven, pour 1/2 cup hot water broiler pan on top rack
- Bake at 450 for 25 minutes on pizza stone (it was on bottom rack).
- Remove from oven, check temp at bottom of bread with instant read thermometer. Should read 200 degrees to be done.
- Cool on wire rack for 30 minutes.
- Absolutely beautiful! Rose and doubled perfectly, scallops looked gorgeous
- Airy "crackle" of bread when removed
- Excellent top crust: 1st time the crust blistered! Thin, brown, and crisp
- Good spongy texture; even more open/fluffy than last time, soft and chewy
- Slightly more pronounced sourdough tang, almost like a french bread
- Texture still too fine for my tastes; would like to get more big bubble, uneven texture
For next time:
- Reduce amount of water for steam slightly...I may have used 1 cup during this recipe. Keep it at 1/2 cup maximum.
- Try one of these two:
- increasing water to 3/4 cup; it will be a wetter dough, which is useful for more uneven, big hole crumb
- folding during 1st rise; every hour, do a tri-fold, letter style.