Sourdough

• 500g Flour (use Bread Flour, King Arthur AP or a mix. 400g Red Fife + 100g white bread works well)

• 350g Water

• 200g Starter (approx)

• 13g Sea Salt

  • 75g Dried Cranberries (optional)

  • 25g seeds / whole malted barley grains (optional)

Notes:

This bread is SLOW. It will likely take 12-24 hours, but the enzymatic action improves the flavor significantly.

Time mostly replaces kneading the dough. Several quick "stretch and folds" will help. 

Stand mixer + dough hook for a couple of minutes when initially combining may help too.

The ratio of the water to flour is critical here, and will depend on your flour, so you may have to adjust.

You want the dough as wet as you can handle to work, as long as it doesn't collapse when rising (too wet)

It will likely seem too wet when you first mix it, but the flour will hydrate over time.

Method:

• 1. Feed the starter with 100g of water + 100g of flour (preferably white bread) in a 1 pint kilner jar.

  2. Combine all ingredients EXCEPT STARTER in a large bowl - use a stand mixer and dough hook if you have it, else a spoon will work. Cover

  3. Wait until starter has doubled in size (fills jar).

  4. Combine starter well into main dough mixture (use dough hook if you have it). Cover.

  5. Wait 30m then stretch and fold. 

  6. Wait 30m then stretch and fold. 

  7. Wait 30m then stretch and fold. 

  8. Shape on parchment paper, let rest 1 hour whilst you preheat the oven.

  9. Preheat oven to 450F with dutch oven INSIDE!

  10. Slash top of loaf with razor blade

1. Using parchment paper as a sling, lower gently into hot dutch oven

   1. Place back into oven, covered, lower temp to 400F

   2. Bake 15 minutes, uncover

   3. Bake 15 mins until internal temp is 190-200F, or until sounds hollow when tapped underneath.

   4. Remove from pan and allow to cool on a rack

Melissa Weller, East River Bread Company

• 475g Bread Flour (or King Arthur AP)

• 330g Water

• 190g Starter

• 11g Sea Salt

Method:

• 1. Combine the flour, water and starter in a large bowl and combine with hands.

  2. Sprinkle the salt on top of the dough but don't mix it in (this stops you from forgetting it!)

  3. Let rest 30 mins, fold dough

  4. Let rest 30 mins, fold dough

  5. Let rest 30 mins, fold dough

  6. Preheat oven to 500F with dutch oven in

  7. Shape on parchment paper, let rest 1 hour. 

  8. Using parchment paper as a sling, lower gently into hot dutch oven

  9. Slash top of loaf with razor blade

  10. Place back into oven, covered, lower temp to 450F

  11. Bake 25 minutes, uncover

  12. Bake 25 mins or until sounds hollow.

  13. Remove from pan and allow to cool on a rack