Saturday Sourdough Bread

This is a simple recipe that takes some time (like most sourdoughs). an overnight stay in the fridge improves flavor, but isn't necessary.

Starter sponge: add starter to the water and wisk together.

Add flour , mix well , cover and let sit at room temperature until doubled in volume.

Dough: wisk starter sponge into the water and add enough flour to make a thin batter.

Wisk to aerate dough , forming some bubbles.

Add the rest of the flour and mix well to incorporate.

Cover the bowl and let rest for 20 minutes.

Add salt and knead for 8 minutes.

Cover and let rest 5 minutes.

Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.

Place in oiled container and mark the point on the container where the dough is doubled.

Let rise in 75 to 80 f area for 30 minutes.

Stretch and fold the dough for the second time.

Let rise in 75 to 80 f area for 1 more hour or until doubled in volume.

Remove dough and divide into 2 pieces weighing just shy of 1 lb each.

Shape into batards or torpedo or boule shapes.

Place loaves on a floured cloth folded to suppo.

sourdough starter, water, flour, salt