Pan de masa madre con harina de trigo común

Ingredientes

• 500 grams All-purpose flour ((preferably 11-12% protein))
• 350 grams Water ((room temperature or warm, about 80-85°F / 26-29°C))
• 100 grams Active sourdough starter ((100% hydration))
• 10 grams Kosher salt
• Extra flour for dusting and shaping

Preparación

1. 1

   Mix & Autolyze - In a large bowl, mix the flour and most of the water until no dry flour remains. Cover and let it rest for 30-60 minutes to allow the flour to absorb the water.

2. 2

   Add Starter & Salt - Add the sourdough starter and mix well until incorporated. Dissolve the salt in the reserved water and mix it into the dough. Use stretch and folds or the Rubaud mixing method to combine fully.

3. 3

   Stretch & Folds - Every 30 minutes for the first 2 hours, perform stretch & folds to strengthen the gluten.

4. 4

   Bulk Fermentation - After the last stretch and fold, let the dough ferment undisturbed at room temperature (21-24°C / 70-75°F) for 4 hours until it increases by 50-75% in volume.

5. 5

   Pre-Shape & Bench Rest - Lightly flour your work surface. Turn out the dough and gently pre-shape into a round or oval. Let it rest uncovered for 20-30 minutes to relax the gluten.

6. 6

   Final Shaping & Cold Proofing - Shape the dough into a tight boule or batard, creating good surface tension. Place it into a floured banneton or a towel-lined bowl. Cover and refrigerate overnight for a cold proof (8-16 hours) to develop flavor.

7. 7

   Preheat and Score - Preheat the oven to 475°F (245°C) for at least 45-60 minutes. If using a Dutch oven, place it inside the oven while preheating. Flip the dough onto parchment paper and score it with a sharp blade.

8. 8

   Bake with steam: Dutch oven: Bake covered for 20-25 minutes, then uncovered for 15-20 minutes. Pizza stone: Bake for 40-45 minutes total, adding steam in the first 20 minutes.

9. 9

   Cooling & Storing - Let the bread cool completely before slicing to set the crumb properly. Store at room temperature, wrapped in a towel or paper bag, for up to 3 days. If storing longer, freeze in slices and reheat for a fresh-baked texture.