Warm-Kitchen Sourdough Loaf

Ingredients

• 125g active leaven (bubbly and peaked)
• 290g cold water (50–60°F)
• 437g bread flour (or 387g bread flour + 50g whole wheat)
• 10g fine sea salt
• 1 cup boiling water (for steam)
• Algae oil or butter (for brushing, optional)

Method

1. 1

   In a mixer bowl, mix the cold water and active leaven together until cloudy.

2. 2

   Add the flour and salt. Mix on low speed for 2 to 3 minutes until a cohesive dough forms with no dry pockets.

3. 3

   Cover and let the dough rest for 30 minutes.

4. 4

   Perform 3 sets of stretch-and-folds every 30 minutes with wet hands.

5. 5

   Cover and let the dough rise at room temperature until it has increased by only 30% to 40% (about 2 to 3 hours after the last fold).

6. 6

   Turn dough onto a lightly floured surface, preshape into a loose ball, and rest for 20 minutes.

7. 7

   Shape dough into a tight oval batard to fit your loaf pan, ensuring tight surface tension.

8. 8

   Place seam-side up in a rice-floured banneton, cover with a plastic bag, and refrigerate for 12 to 16 hours.

9. 9

   Place an empty metal loaf pan on the middle rack and an empty cast iron skillet or tray on the bottom rack of the oven. Preheat to 475°F for 1 hour.

10. 10

    Invert cold dough onto a piece of parchment paper.

11. 11

    Score the top with a 0.5-inch deep slash down the length of the loaf.

12. 12

    Using the parchment as a sling, lower the dough into the preheated loaf pan.

13. 13

    Pour 1 cup of boiling water into the bottom skillet and quickly close the oven door to trap the steam.

14. 14

    Bake at 475°F for 20 minutes with steam.

15. 15

    Carefully remove the steam pan, reduce oven heat to 425°F, and bake for an additional 20 to 25 minutes until deep mahogany brown.

16. 16

    Remove the loaf from the pan to a cooling rack and immediately brush the hot crust with oil or butter if desired.