for the scraping method idea https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners for the bread recipe https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/
Note for me:
Day 1 morning
Feed scrapings jar: 75g (short 1/3c) warm water and 75g (short 1/2c) flour.
Just add water and flour in a 1:1 ration
Stir, mark side of jar so you can tell how much it grew.
Sit in a warm place and let it get happy.
Day 1 evening
Check start. If unhappy feed again and check in the morning.
If happy make dough.
~150g starter (~1/2c) (leave a little ~1T of start in jar and put back in the refrigerator)
Try 275g (~1c+) water for 55% (250g warm water-50% hydration, produce dry dough)
20g (1-1.5T) olive oil
500g flour (~3c+) (I like 1/3-1/2 whole wheat and rest all-purpose)
10g salt (2t)
-Stir starter, water, and oil in large bowl.
-Add flour and salt. Squish everything together until flour is absorbed. Then let rest for 30min (autolyze). Work dough in bowl into a rough ball. Cover with plastic wrap.
-Stretch and fold 2-3 times, every 30-60min or so apart while rising (or whenever)
-Cover bowl with plastic wrap and towel (bulk fermentation). Counter or frig depending on temp. Put in frig in summer. While fermenting stretch and fold 1-2 times, an hour apart.
Day 2 morning
-Remove dough from bowl. Use bench scraper. Starting at top, fold dough over toward the center. Give it a slight turn and then fold over the next section. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using hands, gently cup the side of the dough and rotate ie. using quarter turns in a circular motion.
-Coat bottom of Dutch oven with cornmeal or parchment paper (I do neither). Place dough inside for second rise (1-2 hours). Dough should be slightly puffy.
-Preheat oven to 450F
-Slash dough with a razor blade. Place bread in oven with the lid on and reduce temp to 425. Bake for 30min.
-Remove lid and bake uncovered for 15min
-Remove bread from oven and cool on a wire rack.
-Cover bowl with plastic wrap and towel (bulk fermentation). Counter or frig depending on temp. Put in frig in summer. While fermenting stretch and fold 1-2 times, an hour apart.
Day 2 morning
-Remove dough from bowl. Use bench scraper. Starting at top, fold dough over toward the center. Give it a slight turn and then fold over the next section. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using hands, gently cup the side of the dough and rotate ie. using quarter turns in a circular motion.
-Coat bottom of Dutch oven with cornmeal or parchment paper (I do neither). Place dough inside for second rise (1-2 hours). Dough should be slightly puffy.
-Preheat oven to 450F
-Slash dough with a razor blade. Place bread in oven with the lid on and reduce temp to 425. Bake for 30min.
-Remove lid and bake uncovered for 15min
-Remove bread from oven and cool on a wire rack.
