How I make bread

Ok, so I’m going to assume that you have a successful sourdough starter. If not, that sucks.

So basically, take a little bit of sourdough starter (eyeball it) and like 4 handfuls of bread flour, 3 splashes of warm water, oops that was too much water, add more flour. Ok now it’s too dry, add more water, oops too much again. Ok add more flour. That’s probably good.

Now a bit of salt.

Knead all that together until it feels like it is right. Then, put it in a greased bowl somewhere to rise. Forget about it for a while. Oops that was too long.

Give up.

Buy bread.

Alternatively:

• 600g bread flour
• 375g warm water
• 150g active starter
• 11g salt
• 30g sugar (opt)

Mix water and starter together until starter is dissolved. Add salt and sugar if you want to. Add in flour, mix until a dough is formed and it comes away from the bowl.

Let this sit 15-30 minutes so the flour can absorb some water.

Now in a mixer with a dough hook or by hand, knead until the surface is kind of smooth.

Make slight adjustments to where dough is only a little sticky.

Softer dough makes softer bread but it is also really hard to work with.

Here is where I add herbs and flavorings and whatnot.

Make a nice little dough ball, and let it bulk ferment in a greased lightly covered bowl somewhere warm. (Oven with light on works)

Every hour and a half, you can stretch it up out of the bowl and fold it over a few times, for a total of 4 times, but this isn’t that important if you can’t.

I let it bulk ferment until roughly doubled, or to where it’s not springy if I poke it. Anywhere from 6-12 hours depending on circumstance.

Once doubled, you can shape the loaf. In a bowl or banneton (fancy bread bowl) with a tea towel floured with rice flour (ideal) or all-purpose flour (ok). Let it rise somewhere warm for about 1 hour, then pop it in the fridge.

This is the cold ferment, and you can do it for anywhere from 4 hours to a couple days. Overnight usually.

When it’s time to bake, preheat a dutch oven to 450F. Score the loaf with a sharp blade, then drop it with parchment paper or a sprinkle of cornmeal into the hot dutch oven.

Turn the temp down to 425F, then bake for 25-30 minutes with the lid on. Take the lid off and bake for 10-15 more minutes.