Howdy y'all! Hope y'all have an active and bubbly sourdough starter ready for baking!
The bread recipe I use is from, my favorite insta ever, @ballerinafarm. Like the sourdough starter recipe, she doesn't have a full recipe posted. I have just written notes and measurements from her stories in my own recipe book, which will hopefully be full one day! The time is just for reference and helps me keep on track. This can help you work it into your work schedule, if you're gone 9-5.
Ingredients:
225g active starter
735g water (use cold water if you want to extend your autolyze & starter activation time, or warm water to speed up the process)
800g white bread flour
200g wheat flour
25g sea salt
Instructions:
(NOTE: when handling the dough, dip your hands in water so it doesn't stick to your fingers as much)
Autolyze: (8 a.m.)
- add your flours and water to your bowl. Mix until combined into a mossy mess
- cover so it doesn't dry out (I use a plate!)
Feed Starter/Create Leaven: (8 a.m.)
- ratios in "All things Sourdough" blog
Add starter and salt to your dough: (5 p.m.) (if you used warm water, 1 p.m.)
- by this time your starter should be activated
*an active starter will float!** test a small bit in water before you add, to make sure its activated.
- combine the salt and starter using the stretch and fold method
demonstration: https://www.youtube.com/watch?v=QYzxulQY1Gc)
- let it rest for 20 minutes.
Stretch and Folds: (5:30 pm)
-I'll do this for about 2 minutes each, or until I can feel the dough getting stronger (that's the gluten working)
- On your last stretch and fold, lift the dough in the center and fold under. This builds tension
- cover and let it rest for 30 minutes.
- repeat this process (stretch and fold, rest 30 mins) two more times
Bulk fermentation: 7:30 p.m.
- let the dough sit, covered, until it has about doubled in size.
- 2-4 hours, Sometimes even 8-12 hours, depending on the temperature of your house.
Pre-shape: 10 p.m.
- remove your dough to a floured surface
- use your bench scraper to cut the dough into two equal parts
- *this is the time of tension building!* I couldn't find any good videos to link, so visit @ballerinafarms watch her sourdough highlight, or my time-lapsed videos on my sourdough highlight.
- stretch the dough into a rectangle-ish shape. Fold the long edges to the center then take one short edge and roll it up. This is called lamination.
- on your floured surface, push your dough forward across the counter, then pull back towards yourself, while using your fingers to tuck in the bottom of the loaf. Do this for about 2 minutes for each loaf or until you have a perfectly smooth ball. (watch my story highlights if you need help)
*NOTE: the dough will be very sticky, since it is high hydration. Don't over flour your surface! Your bread will be dry and cracked. I have gotten to where I do not have to use any flour on my surface. Use your bench scraper to scoop it off the counter, when needed.
Bench Rest (30 minutes)
- leave them in their perfectly shaped balls to rest
Repeat preshape: (10:30 p.m.)
- repeat the lamination and "push pull" processes until you have your perfect, tension-built balls of dough.
- prepare your banneton basket by flouring the cloth lining. If you don't have one, use a floured tea towel and a bowl-it works great!
Cold fermentation: (10:30 p.m.)
- place your loaves in their baskets or bowls and cover them. You can use a plate or put them in a Zipbloc. Store in the fridge to ferment overnight.
Bake: next morning
- preheat your oven and dutch oven to 500 degrees F
*make sure your dutch oven is completely heated as well as the oven*
- place your parchment paper on your dough in the banetton and flip over onto the counter. Carefully lift the banneton off the dough.
*This is why you heavily flour that lining cloth, so it doesn't stick and you do not want to pop those fermentation bubbles!*
- use a razor blade or a sharp knife to score your loaves. This is the pretty designs on the top. They don't have to be fancy, the air just needs somewhere to escape.
- Carefully pick up the parchment paper with the dough and place into your dutch oven
*double the parchment paper if needed, so it doesn't rip through when you transfer to the dutch oven!*
- Bake for 20 minutes with the lid on at 500 degrees and the next 20 minutes without the lid at 450 degrees
- after baking, take it out of the dutch oven and wrap your loaf in a tea towel until completely cool. I did this randomly (didn't have a bread bag on hand) and it made the dough so soft and moist.
Final step:
Take lots of pictures and be PROUD of your loaves you put so much work into! There are so many variables that can alter your bread (heat or humidity of the house, flour brands, starter activity), so don't be discouraged if your first own doesn't turn out as good. All trial and error!
Good luck!! And make sure to send me pictures of your loaves :)
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Here are some of my other favorite recipes I have used from my discard!
Sourdough discard bagels:
Sourdough discard pizza crust:
Sourdough brownies (I haven't personally tried this one yet, but I will eventually!)
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