Extra Tangy Sourdough Breead Food

EXTRA TANGY SOURDOUGH BREAD

Steps:

• Combine the starter, water, and 362g of the flour. Beat vigorously for 1 minute.
• Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
• Add the remaining 241g flour, and the salt. Knead to form a smooth dough.
• Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. The dough will expand and become puffy. Depending on the vigor of your starter, this may take up to 5 hours (or even longer), depending on how active your starter is. For best results, gently deflate the dough once an hour by turning it out onto a lightly floured work surface, stretching and folding the edges into the center, and turning it over before returning it to the bowl. Adding these folds will give you a better sense of how the dough is progressing, as well as strengthen it.
• Gently divide the dough in half.
• Gently shape the dough into two rounds or oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours (or longer; give them sufficient time to become noticeably puffy). Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
• Spray the loaves with lukewarm water.
• Slash the loaves. If you've made round loaves, try one slash across the center, and a curved slash on each side of it; or slash in the pattern of your choice. For oval loaves, two diagonal slashes are fine. Make the slashes fairly deep; a serrated bread knife, wielded firmly, works well here.
• Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
• Store bread, loosely wrapped in plastic, for several days at room temperature; freeze for longer storage.

EXTRA-TANGY SOURDOUGH BREAD

Steps:

• Combine the starter, water, and 3 cups (12 3/4 ounces, 362g) of the flour. Beat vigorously for 1 minute.
• Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
• Add the remaining 2 cups (8 1/2 ounces, 241g) flour, and the salt. Knead to form a smooth dough.
• Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on the vigor of your starter, this may take up to 5 hours (or even longer), depending on how active your starter is. For best results, gently deflate the dough once an hour by turning it out onto a lightly floured work surface, stretching and folding the edges into the center, and turning it over before returning it to the bowl. Adding these folds will give you a better sense of how the dough is progressing, as well as strengthen it.
• Gently divide the dough in half.
• Gently shape the dough into two rounds or oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours (or longer; give them sufficient time to become noticeably puffy). Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
• Spray the loaves with lukewarm water.
• Slash the loaves. If you've made round loaves, try one slash across the center, and a curved slash on each side of it; or slash in the pattern of your choice. For oval loaves, two diagonal slashes are fine. Make the slashes fairly deep; a serrated bread knife, wielded firmly, works well here.
• Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
• Store bread, loosely wrapped in plastic, for several days at room temperature; freeze for longer storage.