Sourdough bread dates back to 3700BC and I am positive they didn't use a scale and neither did my grandmother. Sourdough doesn't have to be complicated, it's actually pretty simple. It only requires three ingredients (4 if you count your starter). You also don't have to cold ferment, it's not required. Cold fermenting allows the dough to develop a deeper, more tangier flavor.
Okay, so bake to baking your bread same day...I got you! If your worried about starting your sourdough journey because there are too many rules, this is for you.
You will need:
Active bubbly starter
Bread Flour (unbleached, I use King Arthur)
Filtered Water
Fine Sea Salt
Feed your sourdough starter.
Mix your dough to form shaggy dough (except salt)
After 30-60 minutes, add salt and perform your first stretch and fold.
(Repeat stretch and folds every 30 minutes for the next 2 hours, this helps develop the gluten structure that holds the dough together)
Let the dough rise in a warm area for 4-5 hours (68-75 degrees, colder it will take longer)
Shape dough into a ball, place on parchment paper, and score.
Preheat oven to 500 degrees with dutch oven inside.
Reduce heat to 450 degrees, and bake for 25 minutes with the lid on and 25 minutes with the lid off.
Let cool on cooling rack for at least one hour before slicing.
TIPS:
Place aluminum foil on the bottom of the Dutch oven to prevent bottom of loaf from burning.
Place 2-3 ice cubes in between the parchment paper and dutch oven the place lid on quickly to trap steam and place in the oven. (This helps with a softer crust and better oven spring)
If you prefer to cold ferment, you would wrap your dough up and place in your fridge overnight after final shaping and before baking.
If you want to develop a "skin" for easier scoring, do the final shaping and place dough in freezer while the oven preheats.
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