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Sourdough

By Andrew Liu

Naturally leavened bread made from fermenting dough with wild yeast.

Sourdough

Calories

1600 cal

Prep

2 days

Cook

1 hour

Ingredients

  • 80g Levain
    • > 20g Starter
    • > 40g Any Flour
    • > 40g Filtered Water
  • 300g Bread Flour
  • 100g Whole Wheat Flour
  • 300g Filtered Water
  • 8g Sea Salt
  • [Optional] 3-6 Ice Cubes

Instructions

Day 1: Prep

  1. 1
    Autolysis
    • - Mix 300g bread flour, 100g whole wheat flour and 300g filtered water together by hand or with a dough whisk.
    • - Place it into the fridge for 12 hours.
  2. 2
    Levain
    • - Feed 20g of starter with 40g flour and 40g filtered water.
    • - Let the mixture sit on the counter for 12 hours.

Day 2: Fermentation

  1. 1
    Add the levain and salt
    • - Take the dough out from the fridge.
    • - Measure out 80g from the levain, 8g of sea salt and knead into the bread by hand until well incorporated.
    • - Let the dough rest in a bowl out on the counter for 45min.
  2. 2
    Laminate the dough
    • - Splash water onto the countertop and place the dough on top of the wet countertop.
    • - Stretch out the dough into a thin rectangle while being careful not to tear it.
    • - Fold in the wide edges into the center from the bottom and top.
    • - Roll the dough together into a cylinder.
    • - Transfer the dough seam-side up to a shallow wide container.
    • - Let the dough rest in the container out on the counter for 45min.
  3. 3
    [3x] Coil Folds (Perform this step 3 times)
    • - Pull the dough up from the center.
    • - Fold the edges inwards towards the underside of the dough.
    • - Rotate the dough 90° and complete one more set of folds.
    • - Let the dough rest in the container out on the counter for 30min.
  4. 4
    Shape the dough
    • - Flour the top of the dough and the edges while it's still in the shallow wide container.
    • - Flip the dough onto a floured counter top.
    • - Without stretching the dough out, fold in the wide edges into the center.
    • - Roll the dough together into a cylinder.
    • - Carefully, pinch the sides of the dough together facing towards the seam-side.
    • - Transfer to a banneton and let rest 30-210min.
    • (Fermentation in cold environments may take longer)
  5. 5
    Cold retard
    • - Place into the fridge for 12-48 hours.

Baking Instructions

  1. 1
    Preheat the oven to 475°F with a dutch oven inside
  2. 2
    Prepare the dough
    • - After preheating is complete, take the dough from the fridge and flip it onto a piece of parchment paper.
    • - Score the dough.
    • - Place it into the dutch oven with ice cubes on the sides.
    • - If ice cubes are unavailable, spray/splash 2 tbsp of water on the sides.
  3. 3
    Bake for 20min with the lid on
  4. 4
    Reduce the oven heat to 425°F
    • - Remove the lid.
  5. 5
    Bake for 25-30min with the lid off
    • - Let the bread rest for at least 1 hour before cutting.