Ingredients
- ⅔ cup (150 g) active starter (bubbly, active, fed)
- 1 ⅓ cups (315 g) warm water (90°F)
- 1 ½ tablespoons (18 g) olive oil
- 3 ⅔ cups (450 g) bread flour
- 2 teaspoons (13 g) table salt
- Oil for greasing pan
- Additional flour for dusting work surface
Method
- Mixing the Dough:
- In a large mixing bowl, combine sourdough starter, water, and olive oil. Stir until combined.
- Add bread flour and sprinkle salt over the top. Stir together using clean hands or a wooden spoon until mostly combined (dough will be shaggy).
- Cover the bowl with plastic wrap and let sit undisturbed for 1 hour (autolyse period).
- Stretch & Fold:
- Form the dough into a ball with your hands. Wet hands with cool water to prevent sticking.
- Grasp the top of the dough, stretch it, and fold it over the bottom. Rotate 90 degrees and repeat four times.
- Cover and let rest in a warm place for 30 minutes. Repeat this step every 30 minutes during the rise (approximately 4-6 hours, or until the dough increases in size by 80%).
- Forming the Dough:
- Lightly grease a 9×5 loaf pan with olive oil or butter.
- Turn the dough out onto a lightly floured surface. Deflate gently and shape it into a rectangle.
- Fold the right side into the center, then fold the left side over the first fold (like closing a book).
- Roll tightly from the skinny end, tuck the ends under, and transfer to the prepared pan.
- Cover with plastic wrap and refrigerate overnight for 12-24 hours.
- Baking the Bread:
- Remove the dough from the refrigerator and preheat the oven to 450°F. Let the dough rest for 30-35 minutes while the oven heats.
- Uncover the dough and score a clean ¼" deep slice down the center with a sharp knife or bread lame.
- Cover the loaf pan with another 9×5 pan or tent with aluminum foil to create a makeshift oven.
- Bake on the center rack for 30 minutes. Remove the cover and bake for an additional 20-23 minutes, until golden brown and the internal temperature reaches 206-208°F (97°C).
- Cool the bread in the pan for 15 minutes, then gently transfer to a cooling rack. Let cool completely (1-2 hours) before slicing.
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Vivek Agro Foods
No.13, Ground Floor, 2nd cross,Kumarapark West, Bengaluru – 560020
No.13, Ground Floor, 2nd cross,Kumarapark West, Bengaluru – 560020
