Sourdough Bread Recipe | 75% hydration | step by step instructions

Today I am making a 75% hydration sourdough bread loaf. If you’re new to sourdough I would recommend trying a lower hydration to start off with.
Sourdough Bread Recipe
INGREDIENTS
500g bread flour
375g water (room temperature)
100g sourdough starter
10g salt
DIRECTIONS
In a large mixing bowl, combine sourdough starter, bread flour, and water. Start mix until it forms a shaggy dough. Add salt and mix well for 5-10 minutes.
Cover dough with a wet bowl and let rest for 30 minutes.
Give your dough a stretch and fold. To do this, gently pull one side of the dough out and fold over the top. Do this all around the dough. Cover with wet towel again and repeat 2-3 more times 30 minutes apart.
Let the dough rest in a warm place for 4-12 hours or until it has risen about 50% in size.
Once the dough has risen transfer to a lightly floured surface. Shape it into a loaf by folding the sides towards the center and then rolling it tightly.
Place dough into a banneton basket and let rest 8 hours or overnight in the fridge.
The next morning preheat oven to 450 degrees F with cast iron in oven. Transfer dough onto parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow for expansion.
Bake for 30 minutes covered. Remove lid lower temp to 400 degrees F and bake for another 15-20 minutes. (get to know your oven. You may not need to lower the temperature)
Remove the bread from the oven and let it cool on a wire rack before slicing.
Enjoy!!
#sourdoughbread #sourdoughstarter #baking
Links:
Banneton Basket set: amzn.to/3tWmtWX
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