Using the tip of a sharp knife or razor (or bread lame) score the dough surface with an X or design of your liking. Dust the surface of dough with flour and rub with your hands to coat. Remove dough from the refrigerator, place the parchment on top of the bowl, and invert the bowl to release onto the paper. This will help trap the steam while the dough bakes, creating a beautiful crust.Ĭut a piece of parchment paper to fit your baking pot or use a silicone baking mat. Optional: If using a dutch oven you can place it in the oven to preheat.

Second rise: Cover and refrigerate your dough for an hour to set its structure (you can chill the dough for longer than this).īake: Preheat your oven to 500☏ (260☌). (tip: search 'how to shape sourdough boule' videos if you're having a hard time visualizing this step). Using a bench scraper, flip the dough over. With the seam side down begin to gently cup the dough with your hands and move it around in a circular motion to tighten its shape. Now carefully place it into your bowl, seam side up. Stretch and fold the dough from the bottom to the centre, then repeat from the top to centre. While it rests line a proofing basket or bowl with a towel and dust it with flour.īegin to shape the dough: starting on one side (left or right), stretch the dough outward and fold it over toward the centre. Dimple it all over with floured fingertips then gently shape it into a round and let rest for 10 minutes. Remove the dough from the bowl and onto a floured surface. The dough should double in size and have a few bubbles on the surface by the morning. In the meantime be sure to replenish your starter with flour and water before storing.Īfter the hour is up, work your dough into a ball for 15 seconds then cover with the damp cloth and let it rise at room temperature overnight (between 8-10 hours). Cover the bowl with a damp cloth and let it rest for an hour. This usually means it’s about doubled in size since you fed it. Add both the flour and salt, using your hands to form a rough dough (pro tip: the dough will be sticky so wet your hands to help prevent it from sticking to them). It must be nice and bubbly, at its peak level of activity. Note: active starter is starter that you have fed within 4-8 hours before prepping this dough. In a large bowl, whisk together the active starter and warm water.

Enameled Cast Iron Covered Dutch Oven, 6-Quart, WhiteĪnd if you're still in the process of reactivating your SourJo dehydrated sourdough starter, simply scroll to the bottom of this page for all frequently asked questions! DIRECTIONS The evening before:.

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