Extra Sour Sourdough Bread Recipe [tangy Sourdough Flavor]

Ingredients: – 500g Bread Flour – 360g Water – 20g Sourdough Starter (increase if cold) – 10g Salt (adjust to taste)

Autolyse - Mixing Dough: – Combine water and sourdough starter in a large ceramic or glass bowl. – Add flour and salt, mixing to form a shaggy dough.

Forming the Dough: – After autolyse, gather dough into a smooth ball by stretching it from the outside toward the center of the bowl. – Cover and let rest for 30 minutes.

Stretch & Fold: – Over the next 2 hours, perform 4-6 sets of stretches and folds at 15-minute intervals.

Bulk Ferment: – Cover the dough and allow it to ferment until it nearly doubles in size.

Shaping: – Flour the countertop with rice flour and gently transfer the dough onto it. – Shape the dough into a tight ball, then place it seam side up in a floured banneton or bowl lined with a floured tea towel.

1. Cold Ferment:Cover the shaped dough and refrigerate for 24 to 48 hours. 2. Preheat Oven:Preheat the oven to 230°C (450°F) with a Dutch oven inside for at least 1 hour.

Baking: – When ready to bake, place the dough on parchment paper. – Score the dough with a lame or razor blade. – Carefully transfer the dough into the preheated Dutch oven.