The Recipe

Basic Sourdough Bread

Name: Basic Sourdough Bread
Yield: Makes: a 6-by-3 1/2-inch-high round loaf/about 15 ounces/430 grams
Ingredients: a heavy-duty mixer with dough hook attachment;; an 8-inch banneton or small colander lined with a towel;; a half sheet pan lined with a nonstick liner such as Silpain or parchment;; a baking stone OR baking sheet; 1/3 cup (2 3/4 ounces or 75 grams); for storing: scant 1/4 cup (1.75 ounces or 50 grams); for this bread: 1 tablespoon plus 2 teaspoons (1 scant ounce or 25 grams); bread flour: 1 1/3 cups, divided (7 ounces or 200 grams); water, at room temperature (70 to 90°F): 1/2 cup minus 1 tablespoon, divided (3.5 ounces or 100 grams); bread flour: 1 1/4 cups (7 ounce or 200 grams); water, at room temperature (70 to 90°F): 2/3 liquid cup (5.5 ounces or 154 grams); salt: 1 scant teaspsoon (scant 0.25 ounce or 6 grams)

COOK TIME : a few secondsPREP TIME : a few seconds

From Epicurious

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Ingredients

DESCRIPTION

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INGREDIENTS

a heavy-duty mixer with dough hook attachment;
an 8-inch banneton or small colander lined with a towel;
a half sheet pan lined with a nonstick liner such as Silpain or parchment;
a baking stone OR baking sheet
1/3 cup (2 3/4 ounces or 75 grams)
for storing: scant 1/4 cup (1.75 ounces or 50 grams)
for this bread: 1 tablespoon plus 2 teaspoons (1 scant ounce or 25 grams)
bread flour: 1 1/3 cups, divided (7 ounces or 200 grams)
water, at room temperature (70 to 90°F): 1/2 cup minus 1 tablespoon, divided (3.5 ounces or 100 grams)
bread flour: 1 1/4 cups (7 ounce or 200 grams)
water, at room temperature (70 to 90°F): 2/3 liquid cup (5.5 ounces or 154 grams)
salt: 1 scant teaspsoon (scant 0.25 ounce or 6 grams)