About the Recipe
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Ingredients
Now that you're convinced of the benefits of switching to a stiff starter, it's time to roll up your sleeves and get baking some delicious sourdough bread!
Tools:
4 quart glass or ceramic bowl
Dough Whisk or Silicone Scraper
Silicone Sling or Parchment Paper
Bread Lame or Sharp Knife
Ingredients:
350g Water
50g Stiff Starter
500g Bread Flour
10g Salt
Preparation
Step 1: Prepare your Stiff Starter
The night before feed your stiff starter using a 2:2:1 ratio. (Stiff Starter Care)
40g stiff starter: 40g flour : 20g water (These amounts will give enough for the bread with some leftover for your next feed) Your stiff starter will 2-3x in size.
Step 2: Make the Dough
In the morning pour the water into your bowl with the stiff starter, break up the stiff starter as much as you can. Add bread flour and salt. Mix past shaggy and knead for a couple minutes. Let the dough rest covered for 30 minutes. Perform 3-4 sets of stretch and folds about 30 minutes apart. The dough will appear rough and shaggy at first but your dough with smooth out with each set of stretch and folds .
Pro Tip: time isn't as important as learning to read your dough. The dough will have begun "relax" and spread out again losing it's shape.
Step 3: Bulk Fermentation
The most dreaded stage of sourdough but with stiff starter and temperature control, bulk fermentation can easy and forgiving!