Getting better!

I was pleased with the spring, shred, color, and blistering on this one. I am having so much fun making sourdough…

I. Ingredients

• Bread Flour: 525g
• Water (Autolyse): 375g (90°F)
• Hybrid Levaine Jeune (1:1:1): 50g (10% inoculation)
• Water (Bassinage): 29g
• Fine Salt: 11g
• True Hydration: 78.0%

II. The Workflow

1. The Levain & Autolyse

• Hybrid Levaine Jeune: Combine 1 part active whole wheat starter, 1 part bread flour, and 1 part water (1:1:1 ratio). Let sit at room temperature until volume increases by 80%. Use while bubbly and active, just before it doubles.
• Autolyse: Combine 525g total flour and 375g warm water (90°F). Rest for 1 hour.

2. The Mix & Bassinage (Fermentolyse)

• The Slurry: Mix 50g starter with 29g bassinage water.
• Starter Integration: Whip the slurry into the dough for 2–3 minutes (Rubaud Method). Rest 15 minutes.
• Salt Integration (The Claw Method): Squeeze 11g salt into the fibers using a rigid "Claw." Consolidate with gentle stretch and folds. Rest 30 minutes.

3. Strength Building & Lamination

• Strength Sets: 2–3 sets Stretch and Folds (White), 30 mins apart.
• Lamination: Tip onto a damp surface and tease to a full windowpane. Pop large air bubbles. Perform a Parcel Fold to create a high, tight dome.
• Post-Lamination: Rest 45 mins. Perform 1–2 sets of gentle Coil Folds, 45 mins apart.

4. The Bulk Rise

• The 80% Rule: In a 69°F environment, wait for an 80% volume increase in a clear flat-bottomed container. Dough should be jiggly, domed at the edges, and visibly aerated.

5. Shaping & The Fridge "Set"

• Pre-shape: Letter fold into a Burrito Roll, tuck ends, and rest uncovered for 20 minutes.
• Final Shape: "Walk the dough" with a metal bench scraper to pull the skin taut.
• The Fridge Rest: Place in a rice-floured banneton and rest in the fridge for 20 minutes uncovered.
• Compass Pinch: Stitch the chilled dough (N-S, E-W, and diagonals) to lock in structure.
• Cold Proof: 15–18 hours, tightly covered.

6. The Bake

• Preheat: 500°F for 60 mins with Dutch oven.
• Score & Steam: 1/2 inch deep crescent score. Drop 2 ice cubes below the parchment.
• The Bake: 20 mins lid ON at 450°F (use a heat shield on the lower rack). 20–25 mins lid OFF for a deep mahogany crust.