Open baking / Fully proofed dough SOURDOUGH BREAD RECIPE 🤍read the description #sourdoughbread

Ingredients:
350 g bread flour
250 g water
175 g active sourdough starter (100% hydration)
8 g salt

Dough temperature during fermentation: 25°C (77°F)
Warm fermentation: ~6 hours
Cold fermentation: ~12 hours
The proofing basket size: 21 × 15 × 8 cm ( 8.3 × 5.9 × 3.1 inches).

Method:

🥣 Combine Water + Flour (autolysis). Let the dough rest for at least 1 hour, covered.

🥣 Add sourdough starter to the autolysed dough and mix . Let rest for 40 minutes.

🧂Add salt, mix well, then let rest another 40 minutes.

🤲🏻 Perform 3 coil folds every 40 minutes to develop gluten and structure. After the last fold, allow the dough to ferment until dough increases in volume and bubbles appear on the surface (about 3 hours).

🤲🏻 Shape the dough and place it in a proofing basket dusted with flour. Put it in the fridge for overnight fermentation.
‼️ If you want to bake it the same day: after shaping, let it rise at room temperature for – 1hours in the basket.

Next day:

🔥 Preheat the oven with a Dutch oven inside (or a baking stone/steel) to 250 °C / 480 °F.
• For open baking: place a tray on the bottom of the oven to create steam later.

🔪Turn the dough out onto parchment paper (seam side down) and score the surface.

🔥 Transfer to the oven, reduce temperature to 220 °C / 430 °F, cover with a lid (if using a Dutch oven) or pour a cup of boiling water into the tray for steam (I added a few ice cubes to the baking sheet placed at the bottom of the oven). Bake 20 minutes.

💨 Then uncover (or vent the steam), reduce temperature to 200 °C / 390 °F, and bake another 15–20 minutes until golden brown.

🍞 Remove bread from the oven, cool completely, and enjoy! ☺️

Have you ever tried baking bread with that much sourdough starter???

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