78% Hydration Sourdough Recipe (2 Mini Loaves)

Ingredients

• Leaven starter: 100g
• Flour: Organic King Arthur bread flour: 450g – Organic King Arthur whole wheat flour: 50g – Total: 500g
• Water: Initial mix: 370g – Reserved: 20g – Total: 390g
• Salt: 10g
• Bob’s Red Mill brown rice flour (for dusting)

Process

1. Mix the Dough

• Mix 100g leaven, 450g bread flour, 50g whole wheat flour, and 370g water until no dry bits remain. Cover and let rest (autolyse) for 30–45 minutes.

2. Add Salt & Reserved Water

• Sprinkle 10g salt over the dough and add 20g reserved water. Squeeze and fold until fully incorporated.

3. Bulk Fermentation (4–5 Hours at 82°F / 28°C)

• Use an aliquot jar (small sample of dough in a clear container) to track fermentation. Marking the starting level.
• Stretch & Fold: Do 4 sets of stretch-and-folds, spaced 30 minutes apart during the first 2 hours.
• After the final stretch-and-fold, let the dough ferment undisturbed until it doubles in volume, develops an airy texture, and shows visible bubbles. Monitor the dough's progress by checking the aliquot jar, watching for it to double in volume.

4. Shape the Dough

• Lightly flour your surface and turn out the dough.
• Pre-shape into a round and let it rest for 20 minutes. While the dough rests, dust a proofing basket or bowl with brown rice flour. After the rest, perform the final shaping into a boule or batard and place the dough seam-side up in the prepared basket.

5. Proof

• Cover and refrigerate for 8–12 hours (cold proof).

6. Pre-Bake Freeze

• Place the shaped dough in the freezer for 30 minutes before baking.

7. Bake

• Preheat oven and Dutch oven to 525°F (274°C) for at least 30 minutes.
• Transfer the dough to parchment paper or silicone mat, score the top, and place it in the Dutch oven. Spray generously with water before baking.
• Covered (in Dutch oven): 22 minutes at 500°F (260°C). Uncovered: Bake another 5-10 minutes until deep golden brown.

8. Wait As Long As You Can Before Slicing and Enjoying!