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–+ servings

Sourdough White Bread

Andy
Overnight fermented sourdough bread (based on Josey Baker recipe)
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Servings 2 Loaves

Ingredients
  

Preferment

  • 30 g Sourdough starter
  • 240 g Cool water (60 °F)
  • 210 g White Wheat Bread flour

Bread

  • 480 g Warm water ( 80 °F)
  • 24 g Kosher Salt
  • 750 g White Wheat Bread flour

Instructions
 

Make Preferment (Done in the evening)

  • Measure the sourdough starter into a glass bowl.
  • Add the water and mix to break up the starter.
  • Add the flour and mix well into a paste.
  • Cover will cling film and and let it ferment for 12-14 hours at room temperature.

Mix Bread Dough (done in the morning)

  • Put the all the preferment into a bread bucket, add the water and mix well.
  • Add the salt and mix into the mixture.
  • Add the flour and mix well.
  • Stretch and fold the dough every 20 mins four times.
  • Let the dough rise at room temperature until it has increase by 50-75%.

Shape the Dough

  • Remove the dough from the bucket on to a dry counter.
  • Wet your hands and stretch the dough into a rectangular shape. Cut the dough into two equal portions
  • Shape the dough with a bench scraper to make the dough into rounds with a smooth tight skin. Let the dough rest on the counter for about 20 minutes.
  • Sprinkle flour on the counter and the top of the dough, and then flip the dough over. Fold the sides in and over about 2/3 each time. Fold the bottom to the top and then roll from top to the bottom sealing the seam.
  • Place the dough in to the proofing basket, cover with cling film. Let the dough rise to the top of the basket.

Bake Bread

  • Preheat the oven to 450 °F with the Dutch ovens for at least an hour before baking bread.
  • When the dough is ready turn it out, place into the Dutch oven and score the surface with a lame.
  • Put the Dutch oven with the lid on into the oven for 20 mins. Then uncover and bake to the desired color (approx. 10-20 mins)
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