🥖Sourdough Bread🌾💧How to Shape & Bake 🌻 long Cold Proof 🍞 Cold Starter, by Home Bake Days on YouTube. 2 min 14 s.
- Video length
- 2 min 14 s
- Time to do it
- 2 days, about 30 minutes hands
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Mix 2/3 cup active starter, 1 1/3 cups water, 1 1/2 tbsp olive oil, 3 2/3 cups bread flour and 2 tsp salt in a large bowl until no dry flour is left.
Let the dough bulk ferment on the counter for about 7 hours in a 75F kitchen, until it looks puffy and jiggly.
Turn the dough out onto a lightly floured counter and pat it into a rough rectangle, pressing out the biggest gas bubbles.
Fold one third of the dough into the middle, fold the other third over it, then roll and tuck the dough toward you to tighten the surface.
Pinch the seam closed and set the loaf seam side down in a floured banneton or a bowl lined with a floured towel.
Cover the bowl with the towel and a layer of plastic wrap, then cold proof in the fridge for 12 to 48 hours. The baker used 2 days here.
Heat the oven to 450F with your lidded baking pan inside for 30 to 45 minutes, and slide a cookie sheet onto the rack underneath.
Take the loaf straight from the fridge, turn it out onto parchment, and score one long deep cut plus a few shallow decorative cuts.
Bake at 450F for 30 minutes with the lid on, then 20 minutes with the lid off, until the crust is deep brown. Cool for 1 hour before slicing.
Tips and common mistakes
Use dry oven gloves when you lift the lid off a 450F pan and keep your face back from the steam.
Do not let the dough sit out before baking. It goes into the hot pan straight from the fridge.
The cookie sheet under the pan catches drips and stops the base of the loaf from burning during the long bake.
A towel plus plastic wrap traps condensation in the bowl, which keeps the crust from drying out over a long cold proof.
Questions
Can I bake the same day instead of cold proofing?
Yes. Chill the shaped loaf for at least 1 hour to firm it up, or bake it soon after shaping if you are short on time. The flavour will be milder than with a long cold proof.
How long can sourdough sit in the fridge?
Two to three days is fine at normal fridge temperature. Much longer than that and the dough can over-proof and spread when you turn it out.
Do I need a Dutch oven?
Any lidded pan that fits the loaf works, such as a cast iron combo cooker or a heavy pot. The lid traps steam for the first 30 minutes of baking.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
