Sourdough loaf
April 15, 2021•411 words
Sourdough loaf
Based on recipe from A Couple Cooks.
Ingredients
| Ingredient | Baker's % | 1x | 2x | 3x | 6x |
|---|---|---|---|---|---|
| Total flour | 100% | 450g | 900g | 1,350g | 2,700g |
| Bread flour | 77.7% | 350g | 700g | 1,050g | 2,100g |
| Whole wheat flour | 11.1% | 50g | 100g | 150g | 300g |
| Rye flour | 11.1% | 50g | 100g | 150g | 300g |
| Water, room temperature | 70-77.7% | 315-350g | 630-700g | 945g-1,050g | 1,890g-2100g |
| Salt | 2.2% | 10g | 20g | 30g | 60g |
| 100% hydration sourdough starter | 17.7% | 80g | 160g | 240g | 480g |
Steps
Evening day 1
- Create a batch of starter from 40g whole wheat flour, 40g water, and 10g of sourdough starter
Day 2
- Vigorously mix 80g sourdough sponge in water (315-350g) to dissolve.
- Add all 450g of flour and mix well, until no dry flour remains.
- Leave to autolyse for 90 minutes.
- Add 10g salt to dough gradually while stretch-and-folding, to incorporate evenly.
- Stretch-and-fold until dough resists, then leave for 30-60 minutes. Repeat as many times as necessary (probably around 5 times) until dough passes window pane test and is starting to feel light and pillow-y from released gases.
- Divide (if making more than 1) and pre-shape into rough boules.
- Cover with flour and a tea towel and leave for 30 minutes at room temperature.
- Shape doughs, place in dusted bannetons. Cover (tea towel, plastic bag, shower cap, etc) and place in fridge until morning
Morning day 3
- Pre-heat oven to 270C (or as high as it can go, if it tops out before then) while baking steel, baking stone, or Dutch oven is in the oven. Pre-heat for at least 1 hour, ideally longer.
- Boil some water
- Score bread and place in Dutch oven or on baking steel/stone.
- Put a cup of the boiling water in a baking sheet at the bottom of your oven to release steam OR put lid on the Dutch oven.
- Cook for 17-18 minutes.
- Remove water tray from oven and lid from Dutch oven
- Reduce heat to 205C and bake for 23-25 minutes, until a good crust forms.