Maine Starter

Lazy Way Sourdough Loaf

—

by

julian
in
  • 300 grams flour
  • 195 grams luke-warm water
  • 60 grams active sourdough starter
  • 6 grams salt
  1. Feed stater the night before, or around 6 hours prior to preparing the dough
  2. Mix all ingredients together until the flour is no longer dry
  3. Let rest for at least 45 minutes, no longer than 2 hours
  4. Stretch and fold dough into itself about 8 times to distribute yeast.
    • Form a ball and let rest for 2 hours or until (about) doubled in size
  5. Stretch and fold dough into itself again only about 4 time to get a smooth outer layer.
    1. Then form dough into desired shape and place into a buttered loaf pan approx. 8” x 4”.
    2. Let rise at room temp for around 6 – 8 hours or until (abot) doubled in size
  6. Place in the refrigerator overnight, or at least 4 hour before baking
  7. Bake at 485 COVERED for 20 minutes, then remove cover and reduct head to 450.
  8. continue baking at 450 for another 25 minutes UNCOVERED or until desired color

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *