The V-scoring was not intentional, but it turned out beautifully irregardless! I don’t think you could go wrong with scoring a good round of bread. Tartine Bakery keeps it simple an elegant: a single slash down the center of the dough. Scoring is necessary when baking bread because it allows the dough to expand as it cooks, so don’t skip the scoring! I usually use a pizza cutter razor, but it’s not terribly sharp. I have found that it does work better than a paring knife, as it doesn’t drag the dough as it slices.
Sourdough keeps for quite a while, as it has a thick crust. I keep mine in a re-used Ziplock on the counter, which has worked well. However, as the weather is getting hotter, my AC-less kitchen is also getting hotter. And the bread, trapped in the Ziplock, is more prone to mold in the moist environment that is created. My white bread, which isn’t as hearty as sourdough, has fallen to mold! Luckily only three slices went to waste, but it was still a travesty. I’ve decided that especially as warmer summer days approach, it’s best to keep my bread in the fridge, as long as there is space. Or I’ll keep them in the pantry, which is darker and a bit cooler than the rest of the kitchen.
I’ve been doing research on the carbon footprints of certain foods, including bread. Many commercial bakeries use large, high energy-consuming ovens, and also rely on palm oil (very bad!) for some baked goods. However, the question with home-baked breads is also the energy-use. Some people have developed low-energy recipes, which minimize the amount of energy used in cooking and baking. As I did more research, I discovered that sourdough is actually more sustainable than other breads, from a carbon-footprint standpoint! Commercial yeast actually has a significant carbon-footprint, as it is highly processed. By using your own sourdough starter, you are using your self-cultivated yeast, which is much more environmentally friendly than commercial yeast. Good to know!
Ingredients:
- 100 grams leaven (starter)
- 450 grams bread flour
- 50 grams whole-wheat flour
- 20 grams fine sea salt
- rice and/or whole-wheat flour for dusting
Directions:
- Stir the starter and 350 grams of warm water (bath water temperature, to promote growth) with one hand holding the bowl and one hand mixing.
- Add the bread flour and whole-wheat flour until now streaks of dry flour remain. The dough will be sticky and ragged. Let rest towel-covered for 25 to 40 minutes at room temperature.
- Add salt and 50 grams warm water, using your hands to integrate thoroughly, keep mixing until the dough comes back together.
- Cover with a towel and transfer to a warm environment, such as your turned-off oven with the light on. Rise for 3 hours. Every 30 minutes, perform stretch-and-folds. (Wet your hand with water, pull up the edge of the dough and stretch. Before it breaks, fold it over the dough straight across. Do this four times total on the four sides of your dough.) At the end, the dough should be billowy.
- Transfer dough to a work surface and work into a taut ball, using flour as needed. Let rest towel-covered for 30 minutes.
Use rice and/or whole-wheat flour to dust bread-proofing baskets. - Fold the dough like you are folding a piece of paper in on itself from all 4 sides. Shape into a taut ball.
- Transfer round, seam-side up, into the prepared basket. Let the dough rise for 10 to 12 hours in the refrigerator.
- Remove dough from the refrigerator and allow it to return to room temperature. Place a Dutch oven into the oven, heat to 500F for 30 minutes.
- Dust the top of the dough and then gently turn it into the heated Dutch oven. Score the top of the dough to allow for expansion.
- Reduce the oven to 450F and bake for 20 minutes covered (to prevent the crust from developing too early), 20 minutes uncovered (to bake a beautiful crust). Note: The longer you cook it uncovered, the thicker your crust will be.
- Remove from oven and Dutch oven immediately and cool at least 20 minutes before slicing. Enjoy!
