I have been baking sourdough bread for about 6 years.
Recently up my baking game with a new oven, large 65L capacity, and able to reach 250C.
Because of the size of the oven, I am able to bake the bread in my cast iron dutch oven. This will trap the steam from the dough and encourage oven spring.
The recipe
400g Bread flour
8g salt
245g water
110g starter (mature, grew to about 2.5x, 100% hydration)
- mix everything together, make sure no more visible flour. If possible, kneed for 1-2 minutes.
- Leave in covered on counter top for 1 hour
- do 3x stretch and fold (every 20-25 minutes).
- check for window pane at the 3rd stretch and fold. If needed, do the 4th stretch and fold if no window pane.
- Put in a container at room temperature (32C) for proofing. Check until it grow to about 50% more.
- Pre-shape and shape the dough and put into the banneton baskets.
- Put banneton basket in a zip lock bag and into the fridge for cold retard for at least 12 hours.
- Preheat the oven to 250C with the dutch oven inside
- Bake covered for 25 minutes and uncovered for another 25 minutes. (usually i reduce the temperature to 220C)