Advanced Sourdough Bread

120 mins
Serves 2
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Directions

  1. 1In a clean jar, add 35g mature sourdough starter, 35g all-purpose flour, 35g whole wheat flour, and 70g room temperature filtered water. Mix and place a loose-fitting lid on it. Then ferment at 78°F (25°C) for 5-6 hours.
  2. 2In a clean jar, add 35g mature sourdough starter, 35g all-purpose flour, 35g whole wheat flour, and 70g room temperature filtered water. Mix and place a loose-fitting lid on it. Then ferment at 78°F (25°C) for 5-6 hours.
  3. 3In a clean jar, add 35g mature sourdough starter, 35g all-purpose flour, 35g whole wheat flour, and 70g room temperature filtered water. Mix and place a loose-fitting lid on it. Then ferment at 78°F (25°C) for 5-6 hours.
  4. 4Three and a half hours into levain fermentation, mix 804g bread flour and 75g whole wheat flour in a large bowl.
  5. 5Three and a half hours into levain fermentation, mix 804g bread flour and 75g whole wheat flour in a large bowl.
  6. 6Three and a half hours into levain fermentation, mix 804g bread flour and 75g whole wheat flour in a large bowl.
  7. 7Separate 80g of the 740g filtered water and place it aside for later. Heat the remaining water to 90°F (32°C).
  8. 8Separate 80g of the 740g filtered water and place it aside for later. Heat the remaining water to 90°F (32°C).
  9. 9Separate 80g of the 740g filtered water and place it aside for later. Heat the remaining water to 90°F (32°C).
  10. 10Pour the warm water into the flour mix and mix until everything is hydrated. Do not overmix. Cover with a damp towel or plastic wrap and let it rest in the same area as your levain.
  11. 11Pour the warm water into the flour mix and mix until everything is hydrated. Do not overmix. Cover with a damp towel or plastic wrap and let it rest in the same area as your levain.
  12. 12Pour the warm water into the flour mix and mix until everything is hydrated. Do not overmix. Cover with a damp towel or plastic wrap and let it rest in the same area as your levain.
  13. 13Once the levain is done (top is flat and beginning to fall), pour it directly onto the autolysed dough.
  14. 14Once the levain is done (top is flat and beginning to fall), pour it directly onto the autolysed dough.
  15. 15Once the levain is done (top is flat and beginning to fall), pour it directly onto the autolysed dough.
  16. 16Use the reserved 80g of water to spread and dimple into the dough. Then, mix the dough together by hand. Use the slap and fold method for about 30 seconds to 1 minute.
  17. 17Use the reserved 80g of water to spread and dimple into the dough. Then, mix the dough together by hand. Use the slap and fold method for about 30 seconds to 1 minute.
  18. 18Use the reserved 80g of water to spread and dimple into the dough. Then, mix the dough together by hand. Use the slap and fold method for about 30 seconds to 1 minute.
  19. 19Once the dough is decently incorporated, turn it out onto an unfloured work surface and continue slap and folding for 3-5 minutes.
  20. 20Once the dough is decently incorporated, turn it out onto an unfloured work surface and continue slap and folding for 3-5 minutes.
  21. 21Once the dough is decently incorporated, turn it out onto an unfloured work surface and continue slap and folding for 3-5 minutes.
  22. 22Transfer the dough back to the bowl, cover it, and let it sit at 78°F for 25 minutes.
  23. 23Transfer the dough back to the bowl, cover it, and let it sit at 78°F for 25 minutes.
  24. 24Transfer the dough back to the bowl, cover it, and let it sit at 78°F for 25 minutes.
  25. 25After 25 minutes, sprinkle 18g of fine sea salt over the dough. Add the rest of the reserved water. Mix as before and perform another set of slap and folds for 2-3 minutes.
  26. 26After 25 minutes, sprinkle 18g of fine sea salt over the dough. Add the rest of the reserved water. Mix as before and perform another set of slap and folds for 2-3 minutes.
  27. 27After 25 minutes, sprinkle 18g of fine sea salt over the dough. Add the rest of the reserved water. Mix as before and perform another set of slap and folds for 2-3 minutes.
  28. 28Place the dough back in the warm environment and let it rest for 15 minutes. Repeat this process for two more 15-minute intervals. Then, let the dough rest for 30 minutes.
  29. 29Place the dough back in the warm environment and let it rest for 15 minutes. Repeat this process for two more 15-minute intervals. Then, let the dough rest for 30 minutes.
  30. 30Place the dough back in the warm environment and let it rest for 15 minutes. Repeat this process for two more 15-minute intervals. Then, let the dough rest for 30 minutes.
  31. 31After the 30-minute rest, perform another set of folds and repeat this for two more 30-minute intervals. Let it rest in the warm environment for the remainder of the bulk ferment.
  32. 32After the 30-minute rest, perform another set of folds and repeat this for two more 30-minute intervals. Let it rest in the warm environment for the remainder of the bulk ferment.
  33. 33After the 30-minute rest, perform another set of folds and repeat this for two more 30-minute intervals. Let it rest in the warm environment for the remainder of the bulk ferment.
  34. 34Once the dough has risen about 85%, gently turn it out onto an unfloured work surface. Using damp hands and a bench scraper, split the dough in half and pre-shape each into a loose boule.
  35. 35Once the dough has risen about 85%, gently turn it out onto an unfloured work surface. Using damp hands and a bench scraper, split the dough in half and pre-shape each into a loose boule.
  36. 36Once the dough has risen about 85%, gently turn it out onto an unfloured work surface. Using damp hands and a bench scraper, split the dough in half and pre-shape each into a loose boule.
  37. 37Let the loose boules rest for 20 minutes uncovered.
  38. 38Let the loose boules rest for 20 minutes uncovered.
  39. 39Let the loose boules rest for 20 minutes uncovered.
  40. 40Lightly flour the top of each boule. Loosen the bottom with a bench scraper and gently flip it over, being careful not to degas it.
  41. 41Lightly flour the top of each boule. Loosen the bottom with a bench scraper and gently flip it over, being careful not to degas it.
  42. 42Lightly flour the top of each boule. Loosen the bottom with a bench scraper and gently flip it over, being careful not to degas it.
  43. 43Fold the bottom up to the center. Stretch and fold the left side three-quarters over to the right, and then fold the right side over the left side. Then, stretch and fold the top part up and over down to the center.
  44. 44Fold the bottom up to the center. Stretch and fold the left side three-quarters over to the right, and then fold the right side over the left side. Then, stretch and fold the top part up and over down to the center.
  45. 45Fold the bottom up to the center. Stretch and fold the left side three-quarters over to the right, and then fold the right side over the left side. Then, stretch and fold the top part up and over down to the center.
  46. 46Carefully grab each side segment of dough and stretch and fold it over itself in a shoelace pattern on the top, middle, and bottom. Gently seal it on the bottom.
  47. 47Carefully grab each side segment of dough and stretch and fold it over itself in a shoelace pattern on the top, middle, and bottom. Gently seal it on the bottom.
  48. 48Carefully grab each side segment of dough and stretch and fold it over itself in a shoelace pattern on the top, middle, and bottom. Gently seal it on the bottom.
  49. 49Lightly flour a 9 1/2 inch oval banneton. Gently place the dough into the banneton with the seam side facing up and the smooth side facing down. Repeat with the other dough.
  50. 50Lightly flour a 9 1/2 inch oval banneton. Gently place the dough into the banneton with the seam side facing up and the smooth side facing down. Repeat with the other dough.
  51. 51Lightly flour a 9 1/2 inch oval banneton. Gently place the dough into the banneton with the seam side facing up and the smooth side facing down. Repeat with the other dough.
  52. 52Place each prepared dough individually into a plastic bag, close with rubber bands, and refrigerate to proof for 12-14 hours.
  53. 53Place each prepared dough individually into a plastic bag, close with rubber bands, and refrigerate to proof for 12-14 hours.
  54. 54Place each prepared dough individually into a plastic bag, close with rubber bands, and refrigerate to proof for 12-14 hours.
  55. 55Use a lodge combo cooker. Place it in the oven and preheat to 500°F (260°C) for 1 hour.
  56. 56Use a lodge combo cooker. Place it in the oven and preheat to 500°F (260°C) for 1 hour.
  57. 57Use a lodge combo cooker. Place it in the oven and preheat to 500°F (260°C) for 1 hour.
  58. 58Dust the bottom of one of your proofed doughs with rice flour and dust the pan. Gently place the dough into the pan.
  59. 59Dust the bottom of one of your proofed doughs with rice flour and dust the pan. Gently place the dough into the pan.
  60. 60Dust the bottom of one of your proofed doughs with rice flour and dust the pan. Gently place the dough into the pan.
  61. 61Using a lame, score the dough down the center from top to bottom, a little over 1/4 inch deep at a 45-degree angle. Put the top on and place it back in the oven.
  62. 62Using a lame, score the dough down the center from top to bottom, a little over 1/4 inch deep at a 45-degree angle. Put the top on and place it back in the oven.
  63. 63Using a lame, score the dough down the center from top to bottom, a little over 1/4 inch deep at a 45-degree angle. Put the top on and place it back in the oven.
  64. 64Bake for 20 minutes at 500°F. Once the 20 minutes are up, remove the top of the combo cooker and reduce oven temperature to 450°F (232°C).
  65. 65Bake for 20 minutes at 500°F. Once the 20 minutes are up, remove the top of the combo cooker and reduce oven temperature to 450°F (232°C).
  66. 66Bake for 20 minutes at 500°F. Once the 20 minutes are up, remove the top of the combo cooker and reduce oven temperature to 450°F (232°C).
  67. 67Bake for another 20-30 minutes, or until a nice deep brown color is achieved. Let cool on a wire rack until room temperature.
  68. 68Bake for another 20-30 minutes, or until a nice deep brown color is achieved. Let cool on a wire rack until room temperature.
  69. 69Bake for another 20-30 minutes, or until a nice deep brown color is achieved. Let cool on a wire rack until room temperature.

Ingredients

  • 35 grams mature sourdough starter
  • 35 grams mature sourdough starter
  • 35 grams mature sourdough starter
  • 35 grams all-purpose flour
  • 35 grams all-purpose flour
  • 35 grams all-purpose flour
  • 35 grams whole wheat flour
  • 35 grams whole wheat flour
  • 35 grams whole wheat flour
  • 70 grams room temperature filtered water
  • 70 grams room temperature filtered water
  • 70 grams room temperature filtered water
  • 804 grams bread flour
  • 804 grams bread flour
  • 804 grams bread flour
  • 75 grams whole wheat flour
  • 75 grams whole wheat flour
  • 75 grams whole wheat flour
  • 740 grams filtered water
  • 740 grams filtered water
  • 740 grams filtered water
  • 18 grams fine sea salt
  • 18 grams fine sea salt
  • 18 grams fine sea salt

Equipment

scalepint-size jarbread prooferlarge bowldamp towel or plastic wrapbench scraper9 1/2 inch oval bannetonrice flourplastic bagrubber bandslodge combo cookerlame