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Consistently Making The Best Sourdough I've Ever Made.
In Sourdough

Consistently Making The Best Sourdough I’ve Ever Made.


702g Organic Bread flour (Central Milling)
176 Organic Whole Wheat Flour (Central Milling)
702g Water
176g Starter or Levain
18g Salt

Method:

Autolyse the flour and water 2 hrs

Mix in the salt and starter/levain

6 series of coil folds every 30 mins.

Pre-shape and bench rest for 30 mins

Shape and in the fridge overnight.

My time from mixing in the starter and putting it in the fridge is typically between 6 -7 hours depending on the temperature. I typically track the temperature with each round of coils. ~75f and above typically means 6-6.5 hrs of bulk fermentation. Anything less and it's more like 6.5 – 7.5 hrs.

I then open bake at 430f on a pizza stone.

I do steam from ice in a cast iron on a rack beneath the dough for the first 20 mins. Then I do another 30-40 mins without steam. Rotating the bread as needed.

by Horror-Mud-2758

14 Comments

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  2. Horror-Mud-2758

    Almost forgot. I leave the dough in the fridge overnight. Usually baking it after ~12 hours in the fridge.

  3. Sharp-Ad-9221

    Nice looking result! 👍🏻😊 Thanks for posting.

    After you add salt and levain to the autolyse, do you then fermentalyse for 2 hrs?

  4. blessedbylilith

    Absolutely gorgeous. I want some.

  7. Odd-Impression1260

    Knocking it out of the park! I’m going to follow that to the T and see how I go. Thanks!

  12. cinntocrunch

    How do you get it to bulk ferment so fast? Mine takes forever to rise first for the starter and also the bread dough

  13. manofmystry

    Congrats! I reached a point where bread-making ceased to be magical, and just became satisfying. Now, it’s just something I do when I need bread. You’ll find your crust will improve with a dutch oven, no matter how you try to introduce steam into an open oven. Happy baking!

  14. eschmid2

    Very Nice!! What specific flours from Central milling? I use their ABC+ . Would be interested in your CM specific flours. Thanks!