Finally, after YEARS of trying to make a decent sourdough, I did it! Long ferment, but only a day and a half total time. No knead. The instant pot helped a lot – big problem with getting a good temperature in the house for starting the starter and for proofing. I didn’t even need a banneton.
Notes to self:
- Warm up starter in late morning. Temp set to 77 degrees, feed if necessary.
- Right before bed, mix 3 c flour, 1 spoon salt, 1 c water, 1 c starter – mix to shaggy dough. Refrigerate overnight.
- Mid morning – stretch and fold 4 or 5 times. Proof on counter in biggest Pyrex bowl lined with parchment. Speed up by putting bowl on instant pot set to 105 degrees. Test with poke test.
- Oven at 450, half hour with smaller dutch oven. 20 minutes with cover, 15 no cover.
Blammo.