Makes 3 800g loafs
Ingredients
| Levain | |
| 56g | Mature sourdough starter (100% hydration) |
| 56g | Whole Wheat Flour |
| 56g | Bread Flour |
| 112g | Room Temp Water |
| Dough | |
| 1122g | Bread Flour |
| 165g | Whole Wheat Flour |
| 74g | Rye Flour |
| 1036g | 100 deg Temp Water |
| 32g | Sea Salt |
| 278 | Levain from above |
Instructions
- Mix Levain ingredients together in a clear jar and set in a warm place.
Wait 4 hours before moving to the next step - Autolyse – Mix all the flour and all but 70g of the water together and place it in a warm place.
Wait 1 hour before moving to the next step - Thoroughly mix in reserved Water, Salt, and Levain (use pinching method)
Place dough in the Bulk fermentation box. - Every 30mins for 3 hours stretch and fold the dough from all 4 sides.
Let rest for 1 hour - Divide the dough into 3 equal-sized balls and roughly shape into a loaf.
Let rest for 30min uncovered. - Shape loafs to create a tight skin across the top of the loaf.
Dust Bannitons with Rice Flour or more bread flour
Place loafs seam site up in bannetons, cover with plastic, and place in the refrigerator.
Wait 16 hours before moving to the next step - Preheat Dutch Oven at 450f for 1 hour
- Bake with the lid on for 20mins, then remove the lid and bake for another 30mins.
- Let fully cool before cutting and eating.
Basic Sourdough Bread
Makes 3 900g loafs
Equipment
- Kitchen Scale
- Mixing bowls
- Bannetons (Round or Oval)
- Bulk fermentation box
- Dutch Oven
- Parchment Paper
- Bread Lame or Sharp Knife
- Bench Scraper
- Bowl Scraper
- Fermentation Bag (2gal zip top)
- 1 Qt Glass Jar
Ingredients
Leaven
- 56 g Mature sourdough starter (100% hydration)
- 56 g Whole Wheat Flour
- 56 g Bread Flour
- 112 g Room Temp Water
Dough
- 1122 g Bread Flour
- 165 g Whole Wheat Flour
- 74 g Rye Flour
- 1036 g Water 100 F
- 32 g Sea Salt
- 278 g Leaven from above
Instructions
Night before
- Feed your starter to refresh it the night before you start
Day One
- Mix Levain ingredients together in a clear jar and set in a warm place.Wait 4 hours before moving to the next step
- Autolyse – Mix all the flour and all but 70g of the water together and place it in a warm place.Wait 1 hour before moving to the next step
- Thoroughly mix in reserved Water, Salt, and Levain (use pinching method) Place dough in the Bulk fermentation box.
- Every 30mins for 3 hours stretch and fold the dough from all 4 sides.Let rest for 1 hour
- Divide the dough into 3 equal-sized balls and roughly shape into a loaf.Let rest for 30min uncovered.
- Shape loafs to create a tight skin across the top of the loaf.Dust Bannitons with Rice Flour or more bread flourPlace loafs seam site up in bannetons, cover with plastic, and place in the refrigerator.Wait 16 hours before moving to the next step
Day Two
- Preheat Dutch Oven at 450f for 1 hour
- Bake with the lid on for 20mins, then remove the lid and bake for another 30mins.
- Let fully cool before cutting and eating.