My Proofing Box

From Maggie’s kitchen

The Casa Dos Osos House Sourdough Loaf

My flexible house dough: bake it as a Dutch-oven artisan loaf, a soft-sided sandwich loaf, or two small café loaves.

Yield
1 large loaf or 2 small café loaves
Style
Lean, high-hydration house sourdough
Maggie’s golden house sourdough loaf cooling on a wire rack

Gather

Ingredients

Dough

  • 315 g flour
  • 295 g water, divided
  • 105 g active starter
  • 8 g salt

Make the loaf

Method

  1. Mix and rest

    • Mix the starter with about 280 g of the water.
    • Add the flour and mix until a relatively shaggy dough forms.
    • Cover and rest for 25-30 minutes.
    • Add the salt and remaining water; mix until incorporated.

  2. Bulk ferment

    • Ferment for 2-3 hours at room temperature.
    • Complete 3-4 fold rounds during the first 90 minutes.

  3. Cold ferment

    • Cover and refrigerate for 8-16 hours.

  4. Warm, shape, and proof

    • Set the dough at room temperature for 60-90 minutes.
    • Pre-shape into a round or oval, then bench rest for 30-40 minutes.
    • Final shape and proof for 30-60 minutes at room temperature.

  5. Dutch-oven path

    • Preheat the oven and Dutch oven to 245°C / 475°F for 45 minutes.
    • Score with 1-2 vent cuts plus any decorative scoring.
    • Bake 20 minutes covered, then 25 minutes uncovered.

  6. Sandwich-loaf path

    • Preheat to 230°C / 450°F for 45 minutes.
    • Place in a loaf pan and proof until the dough crests the rim.
    • Bake uncovered for 35-40 minutes; tent if needed.

  7. Two café-loaf path

    • Divide the dough into two pieces and shape into short ovals or stubby batons.
    • Preheat to 230°C / 450°F for 45 minutes.
    • Bake on the upper rack with a pizza stone below; add water to an oven pan just before closing the door for steam.