Scoring, or the coupe: the cuts in the surface of the loaf. Once you are baking sourdough regularly, you start wanting to make those cuts into something like a pattern.
The shallow cuts I meant as decoration opened up far more than intended.
Ingredients:
- Starter (bread flour) 60g
- Bread flour (Golden Yacht)250g
- Water (around 20°C)168cc
- Salt4g
1. The night before, take the sourdough starter out of the fridge, discard a little from the top, add bread flour and water, mix well and leave it on the counter.
2. The next morning, add 60g of sourdough starter to 168cc of water and stir until dissolved.
3. Add the bread flour and salt to the starter water from step 2 and mix. Use the scraper, turning the flour and water up from the bottom of the bowl. Do not knead, do not overmix — just bring the water and flour together.
4. Once the dough has come together, cover the bowl and leave it at room temperature for 30 minutes (autolyse).
5. The first stretch and fold. Work around the dough, stretching and folding six to eight times.
6. Cover the bowl and leave it at room temperature for about an hour to ferment.
7. The second stretch and fold. More gently than the first: work around the dough four to six times.
8. Cover the bowl and leave it at room temperature for about an hour and a half to ferment further.
9. Using the scraper, ease the dough gently away from the bowl and onto a floured surface.
10. Stretch and fold in from all four sides, about four times.
11. Rest the dough for about 30 minutes, then shape it once more, gently stretching and folding in from all four sides.
12. Dust a cloth-lined basket with flour, put the dough in, and leave it at room temperature for about two hours for the final proof.
13. Preheat the oven to 250°C with the Dutch oven inside.
14. Once it is up to temperature, turn the dough out of the basket onto baking paper and score the surface.
15. Put the dough in the Dutch oven, bake covered at 230°C for 25 minutes, then uncovered at 240°C for 10 minutes.
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