Cuisine at Home's Naturally Leavened Sourdough Bread

Cuisine at Home's Naturally Leavened Sourdough Bread is made from their starter and utilizes a no-knead, stretch-and-pull procedure. Like their sourdough starter recipe, this takes a big chunk of a day and a bit of effort. It does include an option that allows you to prepare the bread one day and bake it the next. 

Cuisine at Home's Naturally Leavened Sourdough Bread   Yield: 1 round loaf

500 grams bread flour with a 12-13% protein count, such as King Arthur brand

350 grams (1 1/2 cups) water

50 grams (1/4 cup) sourdough starter

10 grams (1 1/2 tsp.) kosher salt

All-purpose or rice flour

1. Combine bread flour, water, starter and salt in a bowl until it comes together into a rough, shaggy dough; cover and let rise 30 minutes.
   
2. Pull, lift and stretch a small handful of dough from one edge across the rest of the dough; slightly turn bowl. Repeat pulling, lifting and stretching dough and turning bowl until dough feels less sticky and forms an almost smooth ball. 
   
3. Cover dough; let rest in a warm place for 45 minutes.
4. Repeat pulling, lifting and stretching dough, and turning bowl procedure every 45 minutes for a total of 3 times. (The dough should be bouncy and smooth.)
5. Place dough (after the last set of procedures) back in a warm place to rise until doubles is size, about 3 hours. 
6. Sprinkle banneton with a combination of all-purpose and rice flour or sprouted wheat flour* (or add a liner) once dough doubles in size.
7. Turn dough onto floured surface; shape by pulling edges together to form a ball.
   
8. Transfer dough to prepared banneton, smooth side down. Sprinkle sides and top of dough with all-purpose flour; cover and refrigerate 3 to 24 hours. 
9. Preheat oven to 450°F with a 5- to 7-quart covered Dutch oven inside for at least 30 minutes before dough is ready.
10. Remove dough from refrigerator; uncover. Place parchment over dough, flip onto parchment and set on counter. Score top of dough with lame or sharp knife, cutting about 3/8” deep. 
11. Carefully remove Dutch oven from oven; remove lid. Transfer dough with parchment to Dutch oven, allowing excess parchment to hang over edges. Cover Dutch oven.
12. Bake bread 40 minutes; carefully remove lid and continue baking until center registers 207-209° (on an instant read thermometer), about 10 minutes more.
13. Carefully remove bread from Dutch oven; discard parchment. 
14. Transfer bread to a rack to cool completely, about 2 hours.

*All-purpose flour tend to absorb too much of the moisture and make the dough stick to the banneton. A 50/50 blend of rice flour and all-purpose flour or sprouted wheat flour is the ideal combination for dusting. 

Recipe without photos . . . Cuisine at Home's Naturally Leavened Sourdough Bread   Yield: 1 loaf

500 grams bread flour with a 12-13% protein count, such as King Arthur brand

350 grams (1 1/2 cups) water

50 grams (1/4 cup) sourdough starter

10 grams (1 1/2 tsp.) kosher salt

All-purpose or rice flour

1. Combine bread flour, water, starter and salt in a bowl until it comes together into a rough, shaggy dough; cover and let rise 30 minutes.
2. Pull, lift and stretch a small handful of dough from one edge across the rest of the dough; slightly turn bowl. Repeat pulling, lifting and stretching dough and turning bowl until dough feels less sticky and forms an almost smooth ball. 
3. Cover dough; let rest in a warm place for 45 minutes.
4. Repeat pulling, lifting and stretching dough, and turning bowl procedure every 45 minutes for a total of 3 times. (The dough should be bouncy and smooth.)
5. Place dough (after the last set of procedures) back in a warm place to rise until doubles is size, about 3 hours. 
6. Sprinkle banneton with a combination of all-purpose and rice flour or sprouted wheat flour (or add a liner) once dough doubles in size.
7. Turn dough onto floured surface; shape by pulling edges together to form a ball.
8. Transfer dough to prepared banneton, smooth side down. Sprinkle sides and top of dough with all-purpose flour; cover and refrigerate 3 to 24 hours. 
9. Preheat oven to 450°F with a 5- to 7-quart covered Dutch oven inside for at least 30 minutes before dough is ready.
10. Remove dough from refrigerator; uncover. Place parchment over dough, flip onto parchment and set on counter. Score top of dough with lame or sharp knife, cutting about 3/8” deep. 
11. Carefully remove Dutch oven from oven; remove lid. Transfer dough with parchment to Dutch oven, allowing excess parchment to hang over edges. Cover Dutch oven.
12. Bake bread 40 minutes; carefully remove lid and continue baking until center registers 207-209° (on an instant read thermometer), about 10 minutes more.
13. Carefully remove bread from Dutch oven; discard parchment. 
14. Transfer bread to a rack to cool completely, about 2 hours.

*All-purpose flour tend to absorb too much of the moisture and make the dough stick to the banneton. A 50/50 blend of rice flour and all-purpose flour or sprouted wheat flour is the ideal combination for dusting.