Sourdough Bread

Please note you must have sourdough bread starter for this recipe. You can follow this video on how to make that. For this recipe I watched this other video and wrote down all the instructions.

9am Start Levain - 

Levain:

45g mature starter

45g unbleached all purpose flour

45 g stone ground whole wheat flour

90g filtered water at room temperature

What To Do:

Combine in glass jar with lid not tight and ferment for 6 hrs at 78* (put in oven with light on and don’t turn on oven and that temp should work).

2:25 P.M. Begin Autolyse:

Dough:

273g unbleached bread flour 

500g unbleached all purpose flour

175g stone ground whole wheat

660g filtered water @ 90-95 degrees F

180g mature levain (just use all of your levain splinter that you made seperately)

(18g fine sea salt) - SET ASIDE DON’T ADD YET

What To Do:

Mix by hand - open claw the flour- add water then mix by hand - cover bowl w/ damp towel and sit for 30 mins - put in oven at 78* (no salt yet)!

3:00 P.M. - Sprinkle - 18g FINE sea salt over it - then add all the levain. Wet one hand and spread levain over dough - then dimple the starter all over to dough - then pick up and stir around with your hand - repeat until everything is evenly distributed 1-2 mins. With a moistened hand, scoop and slap down dough for 3 mins. Cover with plastic wrap and place back in 78* for 30 minutes

3:30 pm - perform first fold - wet hand, pick up piece of dough and fold over stretch as much has it’ll go without tearing, do it across edge of dough for 1/4 turns until complete.

3:45 pm - perform second fold

4:15 pm - perform third fold

Allow dough to rest for remainder of bulk fermentation in 78* covered with plastic wrap.

7:00P.M. - if bubbly that means it’s ready.  Preshape your loaves. - carefully scoop onto UNFLOURED work surface - don’t pop bubbles! Sprinkle flour down middle - then divide dough with sharp knife. Will be sticky. Use floured scraper - make into spheres until get ball. Put bowl on top for 15 mins. Then remove bowls and let sit for 10 mins.

7:25 P.M. Shape your loaves and place them in their proofing baskets. Dust top of dough portion with all purpose flour then loosen edges and flip over so floured dough on bottom. Fold ¼ turns (like burrito). Flip dough over so seam down. Use hands and pinkies to pull dough towards yourself. Place floured dish towel in bowl - then place dough seam side up in there. 

Place them in plastic bags to prevent drying out - closed with rubber band, and proof them overnight in the FRIDGE for 14-15 hours.

THE NEXT DAY

9:00 A.M.  Preheat oven with your dutch oven in it (no bread yet) from cold to 500*, to get them super hot, for one hour.

10:00 A.M. Dump dough onto work surface then score it. USE GLOVES DON’T GET BURNED - place sheet of parchment paper on bottom of dutch oven or put cornmeal down so it doesn’t stick. Carefully drop into dutch oven put lid on and place in oven. 500* with lid on for 20 mins then remove lids reduce heat to 475* and bake for additional 25-30 minutes until dark brown. 

Cool them on wire racks.