Sourdough Bread (High Hydration)

DAY BEFORE BAKING

1. Whisk the starter and water together in a large bowl.
2. Add the flour and combine until a sloppy dough forms.
3. Place the dough in an oiled bowl. Cover with plastic wrap and autolyse (rest) for 45 minutes.
4. Add salt and work it into the dough by hand. Stretch and fold the dough (see attached video). Cover and let rest for another 30 minutes. Repeat the stretching and folding process twice more resting 30 minutes between each session.
5. Bulk Rise:
6. When the third stretch and fold is done, cover the bowl again and let proof overnight at room temperature until doubled in size. This will take about 8 to 10 hours at 21°C.

OR:

1. Cover with a wet tea towel and plastic. Refrigerate for up to 24 hours.

DAY OF BAKING

1. If the dough was refrigerated, let it first come to room temperature.
2. Flatten the dough a bit onto a lightly floured work surface.
3. Stretch and fold to shape it into a round ball. (See attached video)
4. Flip the dough over onto the seam and let rest for 5 to 10 minutes

Second Proof:

1. Carefully cup the dough with your hands and place it onto a baking tray prepared with parchment and dusted with flour. (see attached video)
2. Lightly dust the loaf and allow to proof for 1-2 hours.

Bake:

1. Preheat your oven to 240°C.
2. Heat a roasting tray at the bottom of the oven white preheating.
3. Score the dough with a sharp knife about 1cm deep.
4. Place the bread on the middle shelve and pour a cup of water in the roasting tray on the bottom shelve.
5. Quickly close the door and bake for 40 - 50 minutes.
6. When finished, transfer to a wire rack. Cool for 1 hour before slicing.