Caputo Manitoba Oro Sourdough Loaf
Sourdough with Caputo Manitoba Oro (80% Hydration, 20% levain)Highlighting a strong Type 1 flour with early gluten development
Equipment
- 1 stand mixer
- 1 kitchen scale
- 1 food thermometer
- 1 banneton/proofing basket
- 1 tea towel
- 1 parchment paper
- 1 dutch oven
Ingredients
- 500 g Caputo Manitoba Oro flour
- 390 g filtered water (cold at 63°F; using cold water keeps dough temperature under control during mixing)
- 100 g levain sourdough starter
- 12 g sea salt
Instructions
- Combine 500 g Caputo Manitoba Oro flour and 390 g filtered water in the mixer bowl. Mix on low speed just until incorporated. Rest for 5 minutes.
- Increase speed to medium-high and mix for 5 minutes. Rest again for 5 minutes.
- Add 100 g levain and 12 g sea salt. Mix on high until dough stops sticking to the sides and reaches about 82°F (28°C).
- Transfer dough to a shallow container and keep it warm (around 82°F (28°C)—I put it in my oven with just the light on).
- Perform three sets of coil folds, spaced 30 minutes apart.
- Once dough has risen about 30-40%, shape into boule or bâtard. Don't wait for a larger rise—since the dough is warm, it'll continue proofing in the refrigerator.
- Cold ferment for 18 hours.
- Preheat oven with a Dutch oven inside to 480°F (~250°C). Allow at least 30 minutes after reaching temperature to ensure even heat.
- Transfer dough to parchment paper, score, and place in Dutch oven. Bake covered for 25 minutes.
- Reduce heat to 425°F (~220°C) and open oven door to release heat. Remove lid of Dutch oven and bake another 25 minutes or until deeply golden.