Recipe by Natasha's Bread 🥖🍞

Ingredients:

(Measure exactly with a scale)

540 grams bread flour (high protein content)

340 grams warm water

100 grams sourdough starter

10 grams salt

6-11 grams sugar (optional)

 

Instructions:

1. Feed your starter first and wait for it to rise

(Measure exactly with a scale)

540 grams bread flour (high protein content)

340 grams warm water

2. Mix with fork until looks shaggy

3. Add 100 grams sourdough starter

4. Mix slightly together

5. Cover with plastic wrap and towel on top

6. Leave for one hour at room temperature for it to autolyze

7. Then add 10 grams salt

6-11 grams sugar (optional)

8. Mix on kitchen aid mixer

speed 2-4 for 15 min

9. Cover and let sit for 30-45 minutes

10. Do a fold , wait 30 min, do a fold

4 folds total, 30-45 minutes apart

11. On the last fold (4th), lightly flour surface area

12. Stretch dough out on surface

13. Bring corners together to the middle and then roll it

14. Shape the dough using a bread scraper

15. Create tension

16. Form into a ball

17. Then place in your Superbaking banneton bread basket lined with a towel that has been floured so that dough doesn't stick (Rice flour works best)

18. Cover with plastic wrap

19. Place in the oven for it to rise (no heat). Usually about 8-12 hours (Or you can keep in fridge for it to rise). It should double or triple in size

20. Place basket onto table

21. Heat the oven to 450 degrees with Dutch oven inside

22. Carefully take the plastic wrap out to not deflate the bread

23. Remove the dough (flip it) onto parchment paper

24. Lightly flour bread

25. Carefully make your signature cut with the scoring knife that comes with the Superbaking bread basket kit for the air to escape when baking.

26. When oven is preheated, take the Dutch oven out and place the dough with parchment paper inside

27. Cover with a lid, this will create steam from the hot Dutch oven

28. Bake for 30 minutes with the lid on and Bake for 15 minutes without the lid

29. Take bread and put on cooling rack

30. Let cool for at least an hour. Do not cut the bread when it is cooling. It is finishing up its last cooking process.

Once cool, enjoy :)

 

 

 

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