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SOURDOUGH BREAD

Name: SOURDOUGH BREAD
Cook time: 86400 s
Total time: 86400 s
Yield: 2 loaves
Ingredients: For the Prep (Day One); For the Levain; 35 g bread flour; 35 g whole wheat flour; 35 g mature starter; 70 g filtered water; For the Dough; 810 g bread flour; 90 g whole wheat flour; 680 g filtered water (90°F); 18 g fine sea salt (adjust to taste, note changes in hydration); extra flour for dusting; rice flour for dusting

cook:

24 h

8,729,649 views Joshua Weissman traveled alllllll the way to the big apple, just to show me how to make bread! I mean, I'm sure he did other things while he was in town.

2 loaves

original

metric

Recipe

INGREDIENTS

For the Prep (Day One)

For the Levain

35 g bread flour

35 g whole wheat flour

35 g mature starter

70 g filtered water

For the Dough

810 g bread flour

90 g whole wheat flour

680 g filtered water (90°F)

18 g fine sea salt (adjust to taste, note changes in hydration)

extra flour for dusting

rice flour for dusting

TOOLS

kitchen scale

measuring cups & spoons set

mixing bowl

mini prep bowls

plastic wrap or damp kitchen towel

plastic dough scraper

Dutch oven

Cast iron combo cooker if not using Dutch oven

Banneton or proofing basket (optional)

fine mesh sieve (for dusting with flour)

razor blade or bread lame (for scoring)

wire rack

fridge

oven

DIRECTIONS

For the Prep (Day One)

For the Levain

In a bowl, combine the bread flour, whole wheat flour, mature starter, and water. Mix until smooth, then cover and place in a warm area (70-80°F) for 5 hours, or until doubled in size.

35 g bread flour

35 g whole wheat flour

35 g mature starter

70 g filtered water

mixing bowl

plastic wrap or damp kitchen towel

For the Dough

1 hour before your levain is ready, mix together the bread flour and whole wheat flour in a separate bowl. Add 630 ml of the water (reserve 50 g) and mix until no dry spots remain. Cover and rest for 1 hour.

810 g bread flour

90 g whole wheat flour

680 g filtered water (90°F)

mixing bowl

plastic wrap or damp kitchen towel

Once the dough is rested and the levain has doubled in size, add the levain to the autolysed dough, along with a bit of the reserved water to help incorporate. Mix until combined. Rest for 20 minutes.

For the Levain

For the Dough

Mix in the salt with the remaining reserved water, then slap and fold for 2-4 minutes or until your dough is smooth. Rest 15 minutes in the same warm area you placed your starter.

18 g fine sea salt (adjust to taste, note changes in hydration)

680 g filtered water (90°F)

For the Stretching and Folding

Perform 6 sets of stretch and folds.

First 3 sets: 15 minutes between sets

Last 3 sets: 30 minutes between sets

Rest in a warm area between sets

After the last fold, rest the dough for an additional 1.5 hours or until it doubles in size. If you have a cooler kitchen, extend the rest to 4-5 hours.

For the Shaping and Fermentation

Gently turn the dough onto a floured surface and divide into 2 equal pieces. Pre-shape each into a boule and let it rest for 5-10 minutes.

extra flour for dusting

For the Dough

Shape the dough into batards and place into Bannetons dusted with rice flour. Cover and refrigerate for 12-24 hours. For more sour flavor, extend to 36 hours.

rice flour for dusting

Banneton or proofing basket (optional)

fridge

For the Baking (Day Two)

Place a cast iron combo cooker or Dutch oven in your oven and preheat to 500°F for 1 hour.

Dutch oven

Cast iron combo cooker if not using Dutch oven

oven

Carefully transfer one loaf into the preheated pan, score the top, and cover with the lid. Bake for 20 minutes at 500°F.

For the Dough

Dutch oven

Cast iron combo cooker if not using Dutch oven

oven

razor blade or bread lame (for scoring)

Remove the lid, reduce the oven temperature to 450°F, and continue baking for another 20-30 minutes, or until deep brown.

Remove the loaf and cool on a wire rack. Repeat with the second loaf.

wire rack

Estimated Schedule

INGREDIENTS

DIRECTIONS

9:00 am: Mix levain

1:00 pm: Autolyse dough

2:00 pm: Mix levain & dough

2:15 pm: Mix in salt

2:30 pm: First fold

4:30 pm: Last fold, rest for 1.5 hrs

6:00 pm: Shape and refrigerate

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