Sourdough- Personal Size

Ingredients

·      50g Active Sourdough Starter

·      1 Teaspoon Salt

·      1 Tablespoon Olive Oil

·      170g Warm Water

·      250g Bread Flour

Instructions

1.     Combine warm water, active sourdough starter, salt, and olive oil

2.     Once combined, mix in the bread flour with a bread whisk

3.     Once combined, the dough will be shaggy. Let it rest for 30 minutes

4.     Stretch and fold the dough every 30 minutes, 4 times

5.     After the last stretch and fold, form the dough into a smooth ball, cover the bowl with a damp towel, put it in a grocery bag, and loosely tie it shut

6.     Let the dough bulk ferment for 8-10 hours

7.     After bulk fermentation is complete, take the dough out of the bowl and stretch it out into a rectangle, this is called lamination. Fold the dough into thirds, like folding a pamphlet. Then, roll the dough into a tight ball.

8.     Put into a floured banneton basket. Let it rest for one hour, then bake (proceed to the baking section), or you can choose to cold ferment.

9.     To cold ferment, put the banneton basket into the grocery bag and place it in the fridge, for 5-36 hours.

Baking

1.     Preheat oven to 450F

2.     Place dough in a Dutch oven with the lid on, do not score yet!

3.     After 15 minutes, score the dough at a 45-degree angle to ensure a good ear

4.     Remove the lid and lower the oven temperature to 420F

5.     Let cook for 30 more minutes, or until golden brown

6.     Once finished cooking, place on a wire rack immediately to prevent the bottom from burning