Sourdough Bread

Mixture

• 50g Starter
• 350g Water
• 500g Flour Mix. I usually use 50% spelt + 50% King Arthur
• 15g Salt

Schedule

11AM - Feed starter (30g Flour, 30g Water). Cover mason jar with coffee filter and rubber band. Leave on counter.
6PM - Mix 50g Starter, 350g Water and 15g salt in bowl. Kind of swoosh this around with your hand to dissolve/distribute. Mix 500g dry flour in another bowl. Mix flour together (Note I have used up to six different flours at once!). Combine flour and wet stuff. Mix together using rubber spatula and glove. It will be sort of raggedy at this point. Don’t worry. Cover with Shower Cap. Sit on Counter for an hour.
7PM - First Fold. Remove shower cap and fold over a number of times. Around 16 times. Cover with Shower Cap. Sit on Counter.
8PM - Second Fold. Remove shower cap and fold 6 times. Cover with Shower Cap. Sit on Counter for an hour.
9PM - Third Fold. Remove shower cap and fold 6 times. Cover with Shower Cap. Sit on Counter overnight.
NEXT DAY: 9:00AM - Remove shower cap and Transfer to Rice Floured Banneton. Cover with Shower Cap. Move to refrigerator.
7PM - Check dough for “toughness” You want the dough to be tough enough to be able to take a deep cut with the lame. Depending on the flour mixture, humidity, etc. it is usually not tough enough so I Put banneton into the freezer for 45 minutes.
7:45PM - Transfer from banneton to cold cooking vessel. Score an “X” deeply with Lame (like 3/4”) Bake @ 475Degrees, 55 minutes.

If top is not browned, continue cooking uncovered until satisfied.

Wait at least 1 hr before cutting

Posted by WebDood at 8:57 AM,   Saturday, January 23, 2021