Ranchers Daughter's | Simple Sourdough Rounds

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**Remove fed starter from the fridge, or feed starter a minimum of 4 hours before you plan to mix your dough, which is about 8-12 hours before you plan to bake**

NOTE: I usually take my fed starter out around 5pm, and mix my dough around 9pm-10pm, I then start the shaping and baking process around 8-10am the next morning!

Small Loaf:

165g Water

50g Starter

5g Salt 250g All Purpose Flour

Standard Loaf:

330g Water

50g Starter

9g Salt

500g All Purpose Flour

1. Put ingredients into a bowl and mix until combined, let rest for 30 minutes. (dough will be a bit dry and shaggy)
   

2. After 30 minutes, stretch and fold to finish combining and develop gluten.

   (I only do this once but you can do it up to 3 times at 30 min – 1 hour intervals)
   

3. Following your last stretch and fold cover and let proof at room temperature for 8-12 hours or overnight.
   

4. After proofing, dump on to a lightly floured surface, flatten out in to a rectangle

   shape, roll up into a log, then roll again the opposite way to make ball. Shape by

   using the push-turn-pull method, you want the dough to be grabbing the counter

   slightly and rolling under itself to create surface tension and a smooth round shape. (see video)
   

5. Following shaping set on parchment paper seam down and lower into your dutch oven or oven safe pot with a lid, let sit with the lid on for approximately 1 hour at room temperature.
   

6. After an hour or so has elapsed score the dough and bake at 425°F for 30 minutes

   with the lid on and 30 minutes with the lid off.
   

7. Cool your sourdough round for at least 1 hour before slicing!

Shaping Tutorial