Recipe from The Sourdough Journey.
Ingredients:
- 450 g. Bob’s Red Mill artisan bread flour
- 50 g. whole wheat flour
- 365 g. water
- 100 g. active starter
- 10 g. salt
- 25 g. water
Directions:
- 90 Seconds: In a large bowl, add bread flour, whole wheat flour, 365 g. water, and starter, and use a dough whisk and mix for 90 seconds.
- 30 Seconds: After 90 seconds, use a bowl scraper to turn the dough in the bowl for 30 seconds for a shaggy ball.
- Rest: Cover bowl and rest dough for 40 minutes.
- 1 Minutes for Salt and Water: After 40 minutes of rest, add the salt and 25 g. water and pinch and fold the salt and water into the dough for 1 minute for a cohesive ball.
- Bulk Ferment: Cover bowl and bulk ferment based on dough temperature, 7.5+/- hours.
- Pre Shape: Turn dough out onto the counter and using a bench scraper, gently form a ball. Cover and rest for 20 minutes.
- Final Shape: Shape your dough and place in either a floured banneton, cover and rest for 30 minutes or spray a loaf pan with cooking spray and place dough in the loaf pan, cover and rest for 30 minutes.
- Cold Retard: Place banneton or loaf pan in refrigerator and cold retard for at least 14.5 hours.
- Option 1 Bake in Dutch Oven: Preheat Dutch oven to 500F; take dough out of refrigerator and place dough on floured parchment paper, score dough. Remove Dutch oven and place dough in the Dutch oven and cover; place Dutch oven in the oven and lower the oven to 450F for 20 minutes; then take the lid off and bake for an additional 20 minutes.
- Option 2 Bake in Loaf Pan: Preheat oven to 450F; take dough out of refrigerator and score dough; place a loaf pan on top of the loaf pan and bake for 25 minutes; then remove top loaf pan and bake for 12-15 more minutes.
Winter Timeline:
- 9am feed starter
- 9pm mix dough
- Bulk ferment overnight
- Shape and then cold ferment
- Bake
Summer Timeline:
- 10pm feed starter
- 10am mix dough
- Bulk ferment
- Shape and then cold ferment
- Bake
Three (3) Minutes Hands On Sourdough
Ingredients
450 g. Bob’s Red Mill artisan bread flour
50 g. whole wheat flour
365 g. water
100 g. active starter
10 g. salt
25 g. water
Directions
- 90 Seconds: In a large bowl, add bread flour, whole wheat flour, 365 g. water, and starter, and use a dough whisk and mix for 90 seconds.
- 30 Seconds: After 90 seconds, use a bowl scraper to turn the dough in the bowl for 30 seconds for a shaggy ball.
- Rest: Cover bowl and rest dough for 40 minutes.
- 1 Minutes for Salt and Water: After 40 minutes of rest, add the salt and 25 g. water and pinch and fold the salt and water into the dough for 1 minute for a cohesive ball.
- Bulk Ferment: Cover bowl and bulk ferment based on dough temperature, 7.5+/- hours.
- Pre Shape: Turn dough out onto the counter and using a bench scraper, gently form a ball. Cover and rest for 20 minutes.
- Final Shape: Shape your dough and place in either a floured banneton, cover and rest for 30 minutes or spray a loaf pan with cooking spray and place dough in the loaf pan, cover and rest for 30 minutes.
- Cold Retard: Place banneton or loaf pan in refrigerator and cold retard for at least 14.5 hours.
- Option 1 Bake in Dutch Oven: Preheat Dutch oven to 500F; take dough out of refrigerator and place dough on floured parchment paper, score dough. Remove Dutch oven and place dough in the Dutch oven and cover; place Dutch oven in the oven and lower the oven to 450F for 20 minutes; then take the lid off and bake for an additional 20 minutes.
- Option 2 Bake in Loaf Pan: Preheat oven to 450F; take dough out of refrigerator and score dough; place a loaf pan on top of the loaf pan and bake for 25 minutes; then remove top loaf pan and bake for 12-15 more minutes.
- Winter Timeline:
9am feed starter
9pm mix dough
Bulk ferment overnight
Shape and then cold ferment
Bake - Summer Timeline:
10pm feed starter
10am mix dough
Bulk ferment
Shape and then cold ferment
Bake