Description
A comprehensive guide to achieving the perfect oven spring in sourdough baking.
Ingredients
Scale
- 1000 g flour (mix of 1/3 artisan and 2/3 special patent flour from King Arthur)
- 800 g water
- 150 g active sourdough starter
- 20 g kosher salt
Instructions
- Weigh all dry ingredients in a bowl, then tare the scale and spray water directly into the bowl until everything is combined into a rough dough.
- Perform ten sets of stretch and folds over two hours, focusing on the first few sets for strength.
- Cover the bowl with a damp tea towel and allow the dough to sit for about 2.5 hours for bulk fermentation.
- Shape the loaf and let it rest for 15 minutes before using a stitching technique on the bottom to trap air and moisture.
- Place the loaves in flour-dusted tea towels inside bannetons, cover with plastic, and refrigerate overnight for proofing.
- Preheat Dutch ovens to 500°F for at least 30 minutes. Sprinkle cornmeal on the base, transfer loaves using slings, score the tops, and mist with water.
- Bake for 20 minutes at 500°F covered, then 20 minutes at 450°F uncovered. Cool completely on a wire rack before slicing.
Notes
- Skipping the autolyse step simplifies the mixing process.
- The tea towel method for proofing prevents sticking.
- Allowing dough to rest adequately during fermentation builds flavor and gas.
- Be patient and allow the loaves to cool completely before slicing for better texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0.2 g
- Sodium: 250 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg