Sourdough Loaf with Laminated Dough
A beautiful crusty and chewy sourdough loaf with laminated dough
Servings: 1 Loaf
Equipment
- OTG or MIcrowave Oven to bake
Ingredients
For the sourdough starter
- 10 gms Unfed starter
- 20 gms All purpose flour
- 20 gms Water
For the dough
- 240 gms All purpose flour
- 180 gms Water
- 6 gms Salt
- 50 gms Sourdough Starter
Instructions
- Take the unfed sourdough starter and add the flour and water to it. Mix well and set it aside till it doubles in volume, around 3-4 hours
- At the same time, mix the flour and water required for the bread dough in a large vessel. Cover and set it aside till the starter is active and bubbly
- Once the starter is active and bubbly, add it along with the salt to the bread dough. Mix it well to incorporate the starter nicely into the dough. Set aside for 30 minutes
- Perform 3 rounds of coil folds at 30 minute intervals each as shown in the video below. Cover and set aside after each round.
- After the third round of coil fold, rest the dough for 30 minutes and then proceed to laminate the dough. Extend the dough till it reaches a thin film like consistency. Then fold it over itself and form a dough ballThe process is detailed in the post above.
- Cover and set the dough aside till it doubles in volume. It should take around 4 hours in a warm place
- Once the dough doubles, transfer it to a lightly floured surface. Stretch and fold it to form a tight dough ball.
- Transfer the dough to a banetton. Cover and refrigerate the dough for 12-15 hours.
- The dough would have slightly increased in volume. Grease a dutch oven or any oven proof dish. Transfer the dough to it. Use a sharp blade and score the dough on top with 1-2 cuts to allow the dough to expland while baking.
- Preheat the oven to 230C
- Bake for 40 minutes covered and 10 minutes uncovered.
- Cool the loaf completely on a wire rack before slicing. It should take around 2 hours to cool fully