Sourdough Bread – Take 2

I made two more batch of sourdough on Saturday.  I have never had such great luck with a starter.  It’s just lovely.  I used the recipe from Emilie’s Sourdough Beginners Guide at the Clever Carrot again and the dough was beautiful.

I again tested my starter – it floated beautifully.  Then I and added 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 (kosher). 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 wait until the dough is about 150% of the original volume.

IMG_1392 IMG_1391I left for a few hours to pick up the milk at the dairy and when we returned, I put each batch into a vintage bread tin to proof.  I baked it at 400 degrees for 10 minutes and then I lowered the temperature to 400 degrees for another 25 minutes.

The side blew out because I didn’t score it deeply enough, but overall I am pretty happy with the results.

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