Best Sourdough Bread Recipe

Ingredients

150 grams active sourdough starter (see my Sourdough Starter Post)

315 grams warm water

16 grams of Olive Oil

450 grams of bread flour

12 grams of salt

First make sure your starter is active and bubbly.

Mix starter, warm water and olive oil till milky

Add bread flour, and salt

Mix together good - it will be very shaggy looking

I let sit covered on the counter for 1 hour and then do one round of stretch and folds. This consists of wetting your hands and pulling up a side of the dough and folding it over on top of the dough.

I then let set for 30 minutes and repeat. I do this stretch and fold every 30 minutes for 4 times leaving the dough on the counter covered in between each stretch and fold. The dough will form and become smooth (still a bit stickly) but it will change consistency quite a bit.

After all the stretch and folds, I let sit on the counter to rise. Usually 4-6 hours.

After the 4-6 hours, I dump the dough onto a lightly floured surface, it will be very sticky on the top after you dump it out. I fold either side over onto the middle and then roll up from one end to the other forming a loaf shape. Lightly four a banneton basket and put the dough in the banneton seam side up. Cover and put in the frig overnight. The next morning/day you take the bread out and dump it into a greased loaf pan. I score the top of the loaf down the middle. Cover with another loaf pan to form a dome and cook in 450-degree  oven for 30 minutes, remove the cover and bake for 12-15 minutes more. Let sit for and hours before slicing.

Bake covered for 30 minutes in 450-degree oven (I tent a cover with aluminum foil over the loaf) after 30 minutes remover the top and bake 15 minutes more.