sourdough

sourdough starter kit #

sourdough recipe #

Active mixing and kneading takes like 2-3 hours. It can be left in the fridge overnight, or left out at room temperature until the dough has risen.

  1. Mix everything in one bowl

    • 300g water
    • 10g salt
    • 100g active starter (eh it’s fine if it’s not totally active, as long as it’s been fed recently and there’s been enough time for the bacteria to populate all the substrate)
    • 450 bread flour
    • Mix everything until there’s no dry flour left

  2. Bulk fermentation / 1st rise

  • cover dough
  • let rest for 30 minutes. it’ll be easier to work with after that.
  1. Stretch and folds. 30 minutes of rest between each set. 3a. FIRST ROUND
  • stretch and fold the bread over itself. think like a compass or square. develop the gluten.
  • do 3 sets of this.
  • cover and let rest for 20-30 minutes or until dough is relaxed again. you don’t want to rip the gluten bonds.

3b. SECOND ROUND

  • same as FIRST ROUND, but you can be a bit gentler to ensusre you don’t break the gluten bonds.
  • do 2-3 sets.
  • cover and let rest for 20-30 minutes.

3c. THIRD ROUND

  • stretch and fold bread again. avoid ripping gluten bonds.
  • you may feel air inside / see bubbles. depending on the type of crumb you want, you can press all the bubbles out or leave some.
  • for example, if you want a crumb with big holes, you can avoid squashing the bubbles entirely. But if you like that small-bubbled sandwich bread crumb, then get the bubbles out. it’s not a huge deal at this step, but you will really choose your crumb type with the final shaping step.
  1. Dough on counter, make a boule [tbh this is optional] [TODO: fix this description lol]
  • smooth side up, seam side down.
  • shape dough into a ball.
  • this helps the dough rise in one direction.
  • make a tight ball.
  • cover up dough in a bowl, smooth side up.
  • let rise until doubled in size or 3.5 hours.
  1. SHAPING 5a. pre-shape
  • don’t need flour on the counter
  • put dough on counter, sticky / seam side down. smooth side up (top of loaf on top).
  • preshape into a tight ball. let set on counter for 30 minutes uncovered. the slight skin will help you be by becoming nonstick.

5b. FINAL SHAPE

  • bannitent basket or BOWL + dish cloth, dusted with flower.
  • also dust the dough / boule.
  • place the bread sticky side up on the counter.
  • pull it into a square shape.
  • fold it into thirds like a croissant pillow then roll that guy into a ball shape.
  • place the bread in the basket sticky / seam side up. so the “top” of the loaf is in the bowl, like it’s wearing the bowl like a helmet. except the bread is upside down in the bowl.
  1. FINAL PROOF
  • in the fridge all night long
  • dust top of dough with flour. place bowl and bread inisde plastic bag in the fridge.
  1. BAKING
  • 30 min before baking, pre-heat the oven to 450F
  • put dutch oven in there during the pre-heat.
  • take dough out of the fridge, no thaw time needed.
  • lift bread out of the basket.
  • put that guy on a piece of parchment paper.
  • score the bread with a razor blade on a chopstick.
  • place bread in HOT dutch oven with parchment paper underneath the bread.
  • bake with lid on for 20-30 min.
  • open dutch oven after that and bake until browned to your liking.
  • cool for 1 hr?