Ingredients:
-500g bread flour
-325g water
-100g starter/levain (20g starter, 40g water, 40g flour:: 33g whole wheat flour, 7g rye flour)
-11g salt
Steps:
-Combine water and flour to autolyse for 1 hr
-Add levain and salt (once levain is at peak), knead until levain and salt are both fully incorporated and let rest for 30 minutes
-After the 30 minutes, do series of 4 stretch-and-folds every 30 minutes (2 hrs total). (My method: 1st round regular stretch-and-fold, 2nd round laminate, 3rd round regular again, 4th round coil folds)
-Let rest for 2 hours (or remainder of bulk ferment)
-Shape into a tight ball, place into proofing basket to cold proof in fridge for 20 hrs
Baking:
Preheat oven and Dutch oven to 475°F
Once preheated, score sourdough straight from fridge and place into Dutch oven using parchment paper
Bake at 475°F in Dutch oven, 35 minutes lid on (add 3 ice cubes for more steam)
Turn oven down to 450°F, bake 15 minutes lid off
Let cool before slicing
by Xephia
2 Comments
Hello! Very new to baking, especially sourdough. Just wanted to share my 2-month progress!
I started my very first starter back on May 19th and started trying to bake with it early June. I’ve baked 8 loaves in total with varying degrees of success. It’s been fun watching my starter age and get stronger, and it’s been a blast learning and trying all the techniques used for sourdough.
Just wanted to give a thanks to this sub for being a great source of information, it has helped me tremendously.
Also shoutout to The Bread Code. Another great source.
Beautiful! Good job!