Make a sourdough loaf with me!
Watch the video for this recipe
Ingredients:
150 grams of active starter (float test)
250 grams of room temp water
25 grams of olive oil
10 grams of salt
500 grams of flour
Mix all ingredients together
let it sit under a towel for 30 minutes
perform 3 series of stretches and folds every 30 minutes
let sit covered on counter for 5-8 hours
on a lightly floured surface turn down out to make a rectangle. Spread sugar, cinnamon, and raisens over surface. Tri-fold the dough, spreading more sugar and cinnamon on the smaller rectangle. Roll up dough, form into a ball, and create a “skin” on the outside of the ball.
Put in floured bannaton upside down, and pinch center seam together to make a nice seal.
Long-ferment by putting in fridge overnight (you can put the bannaton in a plastic grocery bag to protect while it’s fermenting).
Take out of the fridge the next day and turn your oven to 500 degrees with your cast iron in the oven to heat up.
After 1 hour place parchment paper on flat surface and turn your dough on top, cut dough with a razor.
Take out hot cast iron, place parchment paper (and dough ball) in the pot, put the lid on, and put it in the oven. Turn your oven down to 450 degrees. Let cook for 20 minutes, then take off lid, let cook for another 20 minutes.
Make sure you don’t cut into your loaf until it’s completely cooled or it will be gummy and not cooked entirely.
