I’ve Peaked.

78% Hydration Sourdough Recipe (2 Loaves)

Ingredients:
• Leaven starter: 200g
• Flour:
• Bread flour: 900g
• Whole wheat flour: 100g
• Total: 1000g
• Water:
• Initial mix: 740g
• Reserved: 40g
• Total: 780g
• Salt: 20g

Process:

Mix the Dough
• Combine leaven, 900g bread flour, 100g whole wheat flour, and 740g water. Mix until no dry bits remain.
• Rest (autolyse) for 30–45 minutes.

Add Salt and Reserved Water
• Sprinkle 20g salt and add 40g reserved water. Squeeze and fold to incorporate.

Bulk Fermentation (4–5 Hours)
• Use the aliquot jar method: Take a small portion of dough, place it in a clear container, and mark its starting level to track fermentation progress. Watch for it to double.
• Perform 4 stretch-and-folds, 30 minutes apart, during the first 2 hours.
• After the last stretch-and-fold, let the main dough ferment undisturbed. Look for a 50% rise, airy texture, and visible bubbles.

Shape the Dough
• Turn out onto a floured surface and divide into 2 equal portions.
• Pre-shape, rest 20 minutes, then final shape into boules or batards.
• Line your proofing baskets or bowls with a mix of everything bagel seasoning and brown rice flour before placing the shaped dough seam-side up.

Proof
• Cold Proof: Refrigerate 8–12 hours.

Pre-Bake Freeze
• Freeze the shaped dough for 30 minutes before baking.

Bake
• Preheat oven and Dutch ovens to 500°F (260°C) for at least 30 minutes.
• Transfer dough to parchment, score, and bake:
• In Dutch oven (covered): 22 minutes at 450°F (230°C).
• Out of Dutch oven: 12 minutes until deep golden brown.