Sourdough making is a bit different from regular yeast breast - well, actually a lot different. There are lots of secret, myths and steps that some people say are the only way to do it. BS. Remember that the wagon train pioneers and cowboy chuck wagon cooks made it all the time under who knows what conditions. I boiled it down to the essentials. The only "magic" steps I have found to be basic requirements are maintaining your starter, stretching instead of kneading, a long slow proof/rise - in the fridge for about 12 hours works best - and slash to let it split and expand (where you want to) while baking. I don't even rise and then proof again - it's not necessary. Only 3 ingredients - unbleached flour, water and a little bit of salt, plus the natural wild yeasts in the stater of course. I have even forgotten the salt and no one really noticed - I only use 1/2 to 1 tsp per loaf anyway (Sea or Kosher). I use bread flour, our son in law uses regular AP flour, both seem to work fine. I have found that keeping the starter thick works best for feeding and maintaining. Mine is almost too thick to whisk in the flour and water when feeding it. It also slows it down so it doesn't need feeding every day. I wake up some starter in the morning with some flour and water (or early afternoon if I put it in the oven on 95F bread proof setting). When it's nice ad frothy and rising, make the dough around 6 -8 pm in the stand mixer- only 5 min with the dough hook. Stretch and rest 4 times over 2 hours. Shape it, put in the proofing basket - or towel lined bowl - stick it in the fridge overnight. Transfer to cast iron Dutch ovens the next morning with parchment paper lining the bottom. Let them come to room temperature. Preheat the oven to 450F. Put a pan of boiling on the shelf below. Slash the tops, replace the lids and bake 20 min, remove lids for10 min, reduce to 420F and bake 20 in more. Turns out perfect. I haven't even had to wash the Dutch ovens for months. For additions, like garlic, cheese, olives, etc. I add during the stretching and they get folded in evenly - plus they don't get smushed down to nothing. Herbs and such are best added to the dry flour. (I mostly make it plain.) The actual hands on time is a lot less than you would think once you get the routine down and I make a batch every week.
