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Stiff Dough Sourdough Bread

Sourdough bread made with less water but still produces a beautiful light loaf
Prep Time1 hr
Cook Time50 mins
Resting Time18 hrs
Total Time19 hrs 50 mins
Course: Breakfast
Cuisine: European
Keyword: bread, homemade bread, sourdough, stiff dough,
Servings: 1 Loaf

Equipment

  • Mixing bowls
  • Dutch Oven (optional)
  • OTG

Ingredients

For the starter

  • 8 gms Unfed starter
  • 14 gms all-purpose flour
  • 14 gms water

For the dough

  • 36 gms Fed starter (from above)
  • 225 gms all-purpose flour
  • 135 gms water
  • 8 gms salt

Instructions

  • Take the unfed starter in a small transparent jar and add 14 gms each of all purpose flour and water. Set aside for 3-4 hours till it doubles in size
  • Mix the 225gms flour and 135 gms water for the dough in a mixing bowl. Set aside for 3-4 hours till the starter is ready
  • Add the starter and 8 gms salt to the mixing bowl with the flour and water. Mix well to incorporate the starter and salt and form a shaggy dough
  • After 30 minutes, stretch one side of the dough and place it on the middle of the dough. Repeat the same stretch and fold on 4 sides of the dough like an envelope.
  • Do 3 more such stretch and folds at 30 minute intervals totally taking 2 hours.
  • Cover the dough with a cloth or lid and set aside for 3-4 hours till it rises significantly in volume
  • Once the dough has risen, carefully transfer it to a lightly floured surface. Perform one more round of stretch and fold and form the dough into a tight ball.
  • Transfer the dough ball to a banetton or any lightly floured bowl. Cover it with cling wrap or a ziploc and refrigerate it for 10 hours
  • Preheat the oven to 250C and grease a dutch oven or baking tray
  • Transfer the dough to the dutch oven and use a blade or sharp knife to make some cuts to the top of the dough. This allows the steam to escape from the loaf while baking
  • Cover and bake for 30 minutes. Bake uncovered for 25-30 minutes till the top is a nice golden brown
  • Cool the loaf completely on a cooling rack for 1-2 hours. Slice only after the loaf is fully cooled