High Hydration Sourdough
2 loaves
Ingredients
- 100 g Sourdough Starter
- 750 g water warm
- 1000 g bread flour
- 18 g fine salt reserved
Instructions
Make Dough
- Early morning the day before, mix all ingredients except salt into shaggy mass. Let it sit, covered, for one hour. Tip: measure out the salt, and leave it on top of the covered dough while resting so you don't forget to add it in the next step.
- Add salt evenly over the top of the dough and mix with wet hands. Squeeze the dough through your fingers a couple of times, followed by folds (coil, or stretch and folds) until the salt is fully mixed in and the dough is smooth and elastic. Wet your hands again, and shape the dough into a ball.
Bulk Ferment
- Cover dough and let it rise at room temperature for 8-12 hours, or until doubled, has some bubbles, and jiggles.
Shape
- Divide in half, and gently form each piece into rough rounds, and let them rest seam-side down for 10 minutes.
- While the rounds are resting, dust two proofing baskets.
- Perform final shaping, and place in proofing basket seam side up.
Second Proof
- Cover the dough and refrigerate for at least one hour. If you go longer, it may become more sour. (I've gone 12 hours, but heard you can go as long as 36.)
Prepare to Bake
- Preheat the oven (and Dutch ovens) to 450°F for 30-45 minutes.
- Turn each loaf out onto a piece of parchment paper and score them with a lame or sharp knife.
Bake
- Bake the covered loaves on center rack for 20 minutes.
- Remove the lids, and bake uncovered for 30 minutes.
- Bake directly on the rack for the last 10 minutes.