Sourdough bread
Time: 24 h
Change the total weight and every quantity rescales (Baker's percentage fixed).
Levain
| Ingredient | Amount | % |
|---|---|---|
| sourdough starter | 50 g | 11.1 |
| bread flour | 50 g | 11.1 |
| water | 50 g | 11.1 |
Mix starter, flour and water in a jar. Cover loosely and ferment at room temperature for 8–12 hours, until doubled and bubbly. To test readiness, drop a spoonful in water: it should float.
Final dough
| Ingredient | Amount | % |
|---|---|---|
| all the levain from above | ||
| bread flour | 400 g | 88.9 |
| water | 280 g | 62.2 |
| salt | 10 g | 2.2 |
Dissolve the levain in the water. Add the flour and mix until no dry flour remains. Rest 30 minutes (autolyse). Add the salt and mix thoroughly by hand, squeezing and folding until fully incorporated.
Bulk fermentation
| Ingredient | Amount | % |
|---|---|---|
| the mixed dough |
Cover and ferment at room temperature (22–24 °C) for 4–5 hours.
Stretch and fold every 30 minutes for the first 2 hours: wet your hand, grab one side of the dough, stretch it up and fold it over, rotate the bowl 90° and repeat four times. This builds strength.
After the last fold, let it rest undisturbed 2–3 hours, until it has grown about 50% in volume.
Shaping
| Ingredient | Amount | % |
|---|---|---|
| the fermented dough |
Turn the dough onto a lightly floured surface. Pre-shape into a round and rest 20 minutes.
To shape: flip it over, fold the edges toward the centre to build tension, flip it seam-side down and drag it in a circle with your hands to tighten the surface.
Final proof
| Ingredient | Amount | % |
|---|---|---|
| the shaped dough |
Place seam-side up in a banneton, or in a bowl lined with a floured cloth. Cover and refrigerate overnight, 8–16 hours.
Baking
| Ingredient | Amount | % |
|---|---|---|
| the proofed dough |
Preheat the oven to 250 °C with a Dutch oven inside for 45 minutes.
Take the dough out of the fridge and turn it onto parchment. Score the top with a blade: one deep cut at a 45° angle.
Lower it (on the parchment) into the hot pot and cover. Bake covered 20 minutes, then uncovered 25–30 minutes more, until deep golden. Internal temperature should reach 98 °C.
Cooling
| Ingredient | Amount | % |
|---|---|---|
| the baked loaf |
Cool on a rack at least 1 hour before slicing, so the crumb sets.
Notes
- Timing shifts with temperature and with how strong your starter is.
- The dough should feel slightly tacky, not sticky.
- The overnight cold proof develops flavour and makes scoring easier.
- A crisp crust comes from high initial heat plus the steam trapped by the pot.