I'm so tired of all the overly complex sourdough bread methods and recipes I've seen. If you're baking for fun and the amount of different tecniques out there has your head spinning like it did mine, here's a basic recipe that will work, and you can modify as you like.
90g mature starter
350g warm water
Mix these two until the starter is pretty dissolved in the water
Add:
520g flour
10g salt
Whatever additives you like, if any
Mix with a spoon or your hand if it's easier
Let sit for 30 minutes, do a set of stretch & folds, let sit another 30 minutes and do another set of stretch & folds.
Now let the dough rise (bulk ferment) for 8-12hrs or doubled in size. You can do this in the fridge overnight, or on the counter in winter. It'll rise faster in warmer weather, but it will rise even if you're baking in winter and your house is closer to 60 F
When it's done proofing, turn the dough out onto a floured surface, shape into whatever loaf shape you want - there's a variety of ways to do this and the simplest way to learn is by watching YouTube videos because explaining with words can only give half the story.
Let sit for 30min while you preheat your oven to 500F while your baking vessel of choice preheats in the oven
Spread cornmeal on the bottom of your baking vessel (I use Dutch oven and or baking sheet)
Add bread, score top, paint or spray liberally with water (so you get the shiny chewy crust, it needs steam to work)
If you're using a dutch oven put the lid on then put the vessel back in the oven for 20 min.
Then take the lid off and go for another 30, turning the oven down to 450
I know most of you probably didn't need or ask for this, but I'm so frustrated at the number of needlessly complicated recipes out there, I wanted to write down the easiest way that still makes delicious sourdough. I don't care if it's not how professional baker's do it, I'm making this for me in my house and I'm not waiting 30 freaking minutes after mixing the dough before adding salt because it "inhibits rising" (surprise: my bread still rises when I add salt with the rest of the ingredients)
