Sour Dough Bread



White Lily Sourdough

  1. Give starter a regular feeding in the morning.
  2. When starter has at least doubled in size(2-4hrs) its ready to make your dough.
  3. Combine 150g of starter in a bowl (the rest can be put in a sealed container in your fridge until your next feeding) with 280g warm water(90F) add 320g all purpose and 80g whole wheat flour and mix with your hand until a shaggy mass is achieved. Let stand covered 30 mins
  4. Add 10g salt, incorporate well into the dough. Cover and let rest 45mins
  5. Begin the folds. You will do this 3 times in 45min intervals. Simply gather a portion of the dough, stretch it upwards and fold it over itself. Rotate the bowl a ¼ turn and repeat this process until you’ve come full circle.  Let rest covered with a kitchen towel until the next fold. These folds give strength, volume and ultimately texture to the finished dough.
  6. Ready to shape. Remove the dough from the bowl to a lighter floured surface. using your hands gently form the dough into a ball, making sure the dough is seamless and taught. Place into a lightly floured linen lined banneton (proofing basket) or bowl covered with a kitchen towel. Let sit at room temperature for an hour to proof before placing in the fridge overnight.
  7. Next morning (12-16 hours) Remove your dough from the fridge and place in a warm area (1-3hrs) until its almost doubled in size. Preheat oven to 450F.
  8. Place dough in a Dutch oven with lid (preferable) or alternately a baking sheet. Score your loaf with a lame, razor blade or your sharpest knife about a ½ inch deep on a 45-degree angle.
  9. Bake at 450F for 30 mins with the lid on. Then carefully remove the lid and bake an additional 25 mins at 400F.
  10. Remove your loaf from Dutch oven immediately and place on a rack to cool (about an hour.
  11. Don’t stress if things don’t go according to plan the first time. A great loaf of bread is art and will take some time to master. This is supposed to be relaxing anyway, right?
150g starter
280g warm water
320g all purpose flour
80g whole wheat flour
10g salt