Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.
If you're using a baking stone, position it on a middle rack while the oven preheats. Preheat your oven to 450☏ while the loaf rests. It won't appear to rise upwards that much rather, it'll seem to settle and expand. Let the loaf warm to room temperature and rise this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). Drape the bread with greased plastic wrap, or cover it with a reusable cover. Sift a light coating of flour over the top this will help keep the bread moist as it rests before baking. Place the loaf on a piece of parchment (if you're going to use a baking stone) or onto a lightly greased or parchment-lined baking sheet. Don't fuss around trying to make it perfect just do the best you can. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. It'll be about the size of a softball, or a large grapefruit. Grease your hands, and pull off about 1/4 to 1/3 of the dough - a 400g to 540g piece, if you have a scale. When you're ready to make bread, sprinkle the top of the dough with flour this will make it easier to grab a hunk. That's OK that's what it's supposed to do. Over the course of the first day or so, it'll rise, then fall. The longer you keep it in the fridge, the tangier it'll get if you chill it for 7 days, it will taste like sourdough. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). Then refrigerate it for at least 2 hours, or for up to about 7 days. Perfect your techniqueĬover the bowl or bucket, and let the dough rise at room temperature for 2 hours. There's no need to grease the bowl, though you can if you like it makes it a bit easier to get the dough out when it's time to bake bread. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl it's going to rise a lot. If you've made the dough in a plastic bucket, you're all set - just let it stay there, covering the bucket with a lid or plastic wrap a shower cap actually works well here.
Next, you're going to let the dough rise. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. Mix and stir everything together to make a very sticky, rough dough.
Comfortably warm is fine "OUCH, that's hot!" is not. For first-timers, "lukewarm" means about 105☏, but don't stress over getting the temperatures exact here. Your best bet is to weigh the flour or measure it by gently spooning it into a cup, then sweeping off any excess.Ĭombine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. The flour/liquid ratio is important in this recipe, so measure carefully.
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