Pre-Autolyse dough is stiff, shaggy, and appears dry.
Half way through autolyse, it's starting to look less dry.
Autolyse complete, and dough is very moist. Ready for adding salt and kneeding.
Kneading is complete, and one-handed window pane reveals nice elasticity.
This is what it looks like when the window pane is released.
Into a greased bowl. Covered and into a cold oven to proof.
*Oops... fogot the in-between pic. Proofed for about 6 hours and was doubled in size.
This is after folding into thirds in each direction. Sort of like when you fold a dish towel in thirds. I think I did it 3 times, before placing into my stoneware, shaping into an oblong loaf, and sealing the seams and ends. The seam goes underneath, on the bottom. The tension is good, and it has great height.
3 hours later, it's doubled again.
Oops... the side seal broke loose. Oh well, easy to pinch shut again.
Steep diagonal scores using a razor blade. If you dont make them steep (meaning almost parallel with the length of loaf), you won't retain as much height because it will expand outward.
Beautiful spongy air pockets. The crumb will be perfect. (Everyone's taste is different when it comes to crumb.)
Mist with water, and spray a little extra in the corners. The steam will keep the crust moist to allow for expanding.
Cover, and bake at 450 for 40 minutes.
After 40 minutes, there is some beautiful browning. (It was a little less brown, but my battery died.) Look at that height!
And it's done.
Cooling on the rack.
Recipe:
1/2 cup unfed sourdough starter
3/4 cup warm water
2 1/2 cup bread flour
1 Tbs sugar
1 1/8 tsp salt
Instructions:
1. Mix starter and warm water
2. Add everything else except salt.
3. Autolyse for 20 min.
4. Add salt, and kneed until smooth, elastic, and no longer sticky. There should be some tension on the surface of the dough. You can use the window pane test at this point to determine if it has been kneaded enough.
5. Place a bowl with greaed with some olive oil. Cover and proof until double
6. Fold in thirds, in each direction, like an envelope. Repeat. This will cause the large bubbles to release, and create tension necessary for height.
7. Shape, and leave to rise again.
8. Score, mist with water, cover, and bake at 450 for 40 minutes.
9. Remove cover, reduce heat to 350, and continue baking until nicely browned.
