Making Sourdough Bread

[@Guylangloisartist]

Yukon Su's Sourdough Recipe is: 1 part active sourdough starter, 2 parts water (filtered is best), 3 parts flour and 12g salt per loaf. So for one loaf: 150 g active starter 300 g water 450 g flour ( the bread you tasted was 150 rye, 300 white) 12 g salt Method Feed sourdough in the jar I gave you with 75g flour and 75 warm water. Let sit until double (reaches almost to top of jar) usually 3-6 hours. in this heat and because I used the sourdough I gave you just yesterday probably closer to 3 hours. Combine: 150g starter (return rest in the jar to the fridge for next time)%]{=_€ 450 flour 300 warm water 12g salt Mix it up to form a shaggy mess. Cover and rest 20 ish minutes 6Mix again for 30 seconds on low (I make in a mixer with dough hook) Alternately perform a stretch and fold on the dough. Rest another 20minutes Repeat the mix and rest a couple of times 6” Cover and let rest for 4ish hours. Shape loaves - this is the part that would be worth demonstrating. You scrape/pour the dough out on a floured counter. Flour your hands, grab each end a pick up and stretch and slap it against the counter a couple of times. Fold over on itself 1/3 from each side in and then roll it up while creating tension and sealing it into a loaf like shape. If you are doing a round loaf google shaping a sourdough boule. (Roll the dough in course floor to prevent it from sticking in the banneton and dust the banneton with rice floor liberally). Place in banneton (if you dont have a banneton, you could use a fine woven tea towel, with a bunch of rice flour on it, nestled in a bowl (round loaf) or bread pan more rectangular loaf) Cover with plastic or put all in big plastic bag and put in the fridge for 1-24hours. Preheat oven to 500 with stone in it and also some old pan to throw water in. Turn loaves out of banneton or bowl onto parchment pizza slider or some non-lipped pan Use a pastry brush to remove excess flower off the dough. Slice a few lines into dough top Quickly Slide onto hot stone in the oven and Throw 1 cup water into hot pan Bake 10mins Turn down to 425 and Bake for additional 15 - 20 min The bread should be 97C internal temp when done