I’ve now continued to make sourdough and have slowly been altering my recipe with a little more water and different flours. Feel free to look at the last recipe to see my notes on starter and more detailed photos of the process.
Instructions:
150 g bubbly, active starter
375 g warm water
25 g olive oil
350 g All-Purpose Flour
150 g best for bread multi-grain flour
10 g sea salt or kosher salt
Flour for dusting
Directions:
Here is the active starter, which doubled after being fed.
Whisk the starter, water, olive oil in large bowl.
Add flour and salt and squish together. Allow to rest for 30 minutes.
Once rested work dough into a ball, leave in bowl and cover.
Perform stretch and folds at 1 hour intervals 2-3 times. Pinch a side of the dough, pull up and fold over itself. Turn bowl and perform on another side until you have moved the bowl 360˚.
Allow to rise for 6-12 hours.
To shape the dough use a bench scraper to fold the dough over to the centre moving around the dough in a full circle. Flip the dough and cup the sides of the dough rotating in a circular motion.
Either place in a bannton basket or in the dutch oven for the second rise (1-2 hours). I placed half this one in the banneton and the other half in a loaf pan. I baked the loaf pan inside the dutch oven as well.
Cut a slice in the top with a very sharp knife
Preheat oven to 450˚. Drop temperature to 400˚ and bake covered for 40 minutes. Remove dutch oven lid and bake for an additional 20 minutes.
The Science of Baking 