Sourdough Bread – Take 1

I finally decided that I needed to take the plunge and make a loaf of sourdough with my new starter.  I was a little anxious about it, but thanks to Emilie’s Sourdough Beginners Guide at the Clever Carrot I am feeling like I might be able to pull this off.

I tested my starter – it floated (a little?) and added some to the filtered water, olive oil and flour called for (see the site linked above for the recipe).  I let that autolyse for 30 minutes and then added the salt (grey fleur de see).  I’ve rigged up a little proofing area on the counter with a lamp and 60W bulb to see if I can warm things up a bit.

proofing SD2

Every 30 minutes I pull the dough up and fold it over on itself.  Pull and fold four times – with a ninety degree turn of the bowl each time then cover it back up and wait.  The folding and turning happens during the first two hours, then it’s just a long? wait until the dough is about 150% of the original volume.

I left it overnight in the refrigerator to proof.  It was puffy and lovely in the morning and  I left it until about the afternoon to bake.  I preheated the cloche to 450 degrees then side the dough in and popped on the cover.  It baked for 20 minutes and then I lowered the temperature to 400 degrees for another 20 minutes.  Lastly, I removed the top and cooked another 5 minutes.

IMG_1353 IMG_1354



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