Invidious

I am SO PROUD of this bread!! OMG! I have been making sourdough bread for a year and I finally feel like I know what I'm doing 🤣

Here is exactly what I did.

Ingredients:
260g active starter (I was aiming for 240g but an extra 20g fell out)
650g Spring water, at room temperature, divided
1,000g King Arthur unbleached bread flour
20g Redmond's sea salt

MONDAY:
9pm: Fed my starter a 1:5:5 feeding ratio. I did about 25g starter, 135g water, 135g flour. Mixed well and it peaked by morning.

TUESDAY:
9:30am: Mixed starter, 600g of the water, and 1,000g bread flour until it made a shaggy dough. Let rest for about 1 hour.
10:40am: Added 20g salt and the remaining 50g water. Dimpled it in and kneaded the dough until it was smooth (about 5 minutes). Used a bowl scraper to clean up the sides of the bowl. Cover and let rest.
11:40am: Stretch and fold. Cover and let rest.
12:25am: Stretch and fold. Cover and let rest.
1:10pm: Stretch and fold. Cover and let rest.
2pm: Coil fold. Cover and let rest.
3pm: Coil fold. Cover and let rest. (I don't normally do 5 sets of dough strengthening, but I just felt like this dough needed it. The windowpane test wasn't awesome - the dough was still tearing a little after the 4th set, telling me the gluten wasn't as strong as I like. So I did an extra set.)
3:40pm: Dump dough onto surface. Divide into two loaves. Pre-shape. Let rest, uncovered, for 30 minutes.
4:10pm: Final shape and into the floured wood pulp bannetons - I did the single caddy clasp and pinched the seams shut. Cover and put in the fridge overnight.

WEDNESDAY:
9:30am: Score and put in a pre-heated Dutch oven (450°F). Bake for 30 minutes, covered.
10am: Remove lid. Let bake uncovered for 10 more minutes. Remove from oven and let cool.
12pm: Slice into the bread!

Other details some people like to know:
- Baker's percentages:
-65% water
-26% starter
-2% salt
- Total hydration for this dough: 69%
- Total bulk fermentation time: 6 hours
- Dough temperature: 71°F the entire time
- Ambient temperature in my home: 71°F
- Humidity in my home: 51%
- Humidity outside: 91%
- Altitude: 69' (we're in FL)

#sourdoughbreadrecipe #sourdoughbread #sourdoughcrumb