Slow Process Sourdough

Using a long, slow process, this recipe produces the crusty, tangy artisan style loaf. After the initial proof and shaping is complete it can be slow proofed in the refrigerator for several days if desired, and baked whenever it suits you. I personally would not leave it for more than 3-4 days.

Makes 2 medium sized boules.

Recipe:

• 200 g (1 cup) active starter

• 400 g (2 cup) water

• 600 g (4 cup) flour

1 tsp salt

Mix all ingredients together in a large bowl into a shaggy dough.

Let rest 1 hour.

At the end of that time, perform one set of stretch and fold*.

Let the dough rest an additional 3 hours, performing stretch and fold about ever 45 minutes. Divide into 2 equal parts.

Shape. **

Place into proofing containers*.

Proof overnight or up to 3 days in the refrigerator.

To Bake:

Let rest at room temp. for half an hour.

In that time, preheat your oven and baking vessel* to 450F.

Turn dough out gently onto parchment paper, brush away excess flour, and score**.

Place carefully, parchment paper and all into hot oven.

Bake at 450F for approximately 40 minutes. (200F internal temp)

Remove from oven and from baking vessel.

Cool before slicing.

*See Sourdough, Start Here.

**See Shaping and Scoring a Sourdough Loaf