This is a basic higher hydration sourdough loaf to give you the feel for working with wet dough so you'll feel more confident in the future to push boundaries. It’s a fantastic way to learn how to make a nice airy bread with a chewy crust and minimal effort.
Prepare: 5 minutesmins
Bake: 45 minutesmins
Rest Time: 18 hourshrs
Total Time: 18 hourshrs50 minutesmins
Servings: 12
Ingredients
3cups(450g) flour
1 ⅓cups(320mL) water
½cup(100g) starter
1tsp(5g) salt
Instructions
In a large bowl, add starter and water.
Add in flour and salt, stir with a spoon handle or hands until a shaggy dough forms. It will be sticky. Do not add flour.
Cover and let sit overnight at room temperature.
The next day, wet your hands. Gently remove the dough from the bowl onto a clean work surface.
Using damp hands, grab a top section of the dough. Stretch and bring it to the opposite side. Do this for each side. This will create tension.
Find a colander or an 8″ bowl with deep sides. Using a clean towel, line the colander and dust liberally with flour.
With damp hands, pick up the dough and place it seem side up in the container. Dust the top and fold the towel over. Leave for approximately 2-3 hours.
Place one rack in the middle of the oven and the second rack as close to the bottom as possible. On the bottom rack, place a pan filled with 1/2" (1cm) of water. Do not use a glass container for the water as it could break or shatter due to thermal shock. Preheat oven 450F (230C.)
Gently remove the top towel and invert the dough onto a baking sheet in one swift movement. If the towel sticks, wet your fingers and gently pull the towel away while pressing on the dough.
Slice the top with a sharp knife quickly about 1/8" (3mm) deep and the length of the bread.
Open the stove carefully, as the steam could burn you.
Add the bread and bake 15 minutes. Reduce temperature to 400F (200C) and bake an additional 25-30 minutes. Center of bread should reach 212F (100C.)