Third Sourdough Loaf - I think I got it!
First post here.
I have been baking bread with commercial yeast for about two years. Last month I broke down and decided to grow a starter and try my hand at sourdough. I did this as a same day loaf starting at around 8am and baking around 7pm (I think). Considering my first attempt ended up flat and my second required a loaf pan to save, I am pretty happy with this one.
Recipe:
100g 1:1 active starter - all whole grain spelt flour.
350g strong bread flour
150g whole grain spelt flour
310g water
20g honey
15g Spanish EVOO
10g salt
Mix starter with water and honey and combine
Aggressively hand mix with a soaking wet hand all other ingredients except salt for about 5 minutes until fully combined and dough becomes homogenous in a mixing bowl
Sprinkle the salt on top and rest covered for 30 min
Mix again with wet hand to incorporate salt and do a set of stretch and folds - rest 20 minutes
Do 3 more sets of stretch and folds at 20 min intervals
Bulk ferment in the oven with light on until bubbles show on top, dough jiggles in one loose piece and sides pull away from the bowl clean (roughly 4-5 hours)
Preshape into a ball and let rest 25 minutes
Shape for batard and place in oblong proofing basket floured with spelt flour
Proof on countertop (\~60f/20c) until finger press print slowly bounces back (around 3 hours I think maybe 4)
Preheat oven 500f/260c with Dutch oven inside
Bake in covered Dutch oven 25 min
Remove top from Dutch oven and turn temp down to 440f/226c bake 15 more minutes