Happy 1 Year Anniversary!

Today officially marks the 1 Year anniversary from the first time I made sourdough. Pictures 1-7 are of my most recent bakes and pictures 8-9 are back from when I was beginning. I’m happy with the progress I’ve made over the last year but still trying to improve with every loaf. Please feel free to give feedback or if you have any questions I’d be happy to answer.

Based on Tartine Country Loaf

Ingredients (Yields 2 Loafs):

900g Organic King Aurthur bread Flour

100g King Aurthur Whole Wheat Flour

200g Levain

750g Warm tap water

20g Salt

Step 1: Fermentolyse – combine 700 g of water with levain and stir

Step 2: pour bread and whole wheat flour in the water mixture and combine together so there is no dry bits of flour.

Step 3: Cover the bowl with a dish towel and let it sit for 40 min

Step 4: Pour salt into the bowl and additional 50 grams of water

Step 5: Transfer to a glass bowl and cover the dough. Bulk ferment on the counter for 6-8 hours

Step 6: For the first 2 hours every 30 minutes do a set of stretch and folds

Step 7: Divide dough into 2 equal portions

Step 8: Shape

Step 9: Bench rest for 30-40 min

Step 10: Final shape

Step 11: Place the dough into a well floured banneton and cover plastic shower cap

Step 12: Cold ferment in fridge for 24-48 hours

Baking:

Preheat oven to 500 degrees

Preheat Dutch oven in the oven for 30 min

Bake the loaf for 20 min with the lid on and 2 ice cubes at 500 degrees

Remove the lid drop the oven temp to 425 degrees and bake for 20-25 min

Remove from oven and place on wired rack and let cool for at least 2 hours