Basic Sourdough

My go-to weekday loaf.

SUMMARY

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1 loaf 800g 80% hydration
End hydration 82% • Total dough 1350g

INGREDIENTS

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METHOD

BUILD LEVAIN 9am
Mix 20g starter with 30g flour and 30g water. Rest 4 hours or until doubled.
AUTOLYZE 1pm
Mix 300g white flour and 100g whole wheat flour with 300g water. Mix until fully incorporated, then allow 30-minutes to 2-hours to rest.
INITIAL MIX 2pm
Add 80g levain to dough and mix until well incorporated.
FINAL MIX 2:30pm
Add 8g salt to dough and mix until well incorporated and gluten is developed.
AUTOLYZE 1pm
Mix 300g white flour and 100g whole wheat flour with 300g water. Mix until fully incorporated, then allow 30-minutes to 2-hours to rest.
BULK FERMENTATION 2:45pm
Apply 4 coil folds in the first 2 hours, then allow dough to rest for the remaining 2-3 hours.
SHAPE 7pm
Turn dough out on counter and pre-shape, then shape as desired. Cold proof in refridgerator.
SCORE AND BAKE Next Day
Use pre-heated dutch oven for maximal dough rise and crust texture. Bake 20 minutes covered, 25-30 minutes un-covered.