From @scottsbread on Instagram
Step 1-Feeding the Starter
Using a food scale, add equal parts hungry starter, filtered water and bread flour to a jar (equal weight, not volume).
To increase sourness, add Red Mill Dark Rye flour to your flour portion. (15 - 20% of total flour).
Mix well, lightly cover the jar and let the starter double in size.
Step 2-Make the Dough
Single Recipe:
5 oz. active starter (should be light and bubbly)
13.5 oz. water (Filtered or bottled water preferred)
3/4 oz pure sea salt (Costco salt)
1 lb 4 oz Bread Flour (Costco)
Double Recipe:
10 oz active starter
1 lb 11oz water
1 1/2 oz salt
2 lbs 8 oz Bread Flour
Mix by hand or with a mixer until all flour is absorbed into the dough.
Cover dough and let rest for 15 min.
Wet your hands and stretch and fold the dough onto itself. Repeat stretching and folding the dough every 15 min for the next hour making sure to wet your hands each time. Cover dough between folds. Do not add more flour.
After 4-5 stretches and folds, place the dough into a sealed bowl and place in the fridge to rest overnight.
Step 3-Stretching and Proofing
Remove dough from the fridge, and let it sit at room temperature for 30 min.
Stretch the dough into a large circle. Stretch slowly to avoid tearing.
After stretching, fold the dough on top of itself to form a smooth ball.
Place in a plastic bowl that is large enough to allow the dough to double or triple in size.
Leave dough at room temp until it doubles in size (roughly 6-8 hours).
Step 4- Prep and Baking
When dough has doubled in size, place it in the fridge for 1 hour to cool before baking. (This cooling time can be for as little as 1 hour, or as long as 2 days.)
Preheat the oven to 450 degrees. Place a Dutch Oven pot and lid in the oven during the preheat time.
Remove dough from the fridge and sprinkle a light layer of flour on top of the dough. Smooth the flour along the top of the dough to lightly distribute the flour. Gently release the dough from the sides of the bowl with fingertips.
Flip the dough bowl upside down on top of a proofing basket and allow the dough to drop into the proofing basket.
Pinch the underside of the dough together to close the dough into a loaf.
Place a silicone mat or parchment paper on top of your formed loaf in the proofing basket. Flip it over so that the silicone sheet/parchment paper is now on the bottom of your formed loaf.
Shape your dough by tucking it under to form the shape you prefer.
Use a scoring knife to score a pattern on top. Make at least one deep cut along the side of your loaf to allow expansion during baking.
Place in a Dutch Oven pot with a lid and bake for 45-48 min @ 450 degrees.
Around 40 min, you can remove the lid to check if your bread is browning. If not, leave the lid off for the remainder of the bake.
When it is done, remove bread from the pot and let cool on a rack before slicing.
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