Tim's Sourdough

May 03, 2020

Ingredients

  • 600 grams bread flour
  • 200 grams whole wheat flour
  • 400 grams starter
  • 650 grams water
  • 18 grams salt

Instructions

Mix starter with flour evenly so no big clumps of starter remain.

Add water and mix one minute.  Autolyse for 1-4 hours.

Add salt and mix in.  Fold dough and let rest for 30 minutes.  Wet hand and fold again, turning the bowl with each fold; should see a skin starting to form.

Fold #3 and refridterate for 8 hours.

Remove from the bowl and fold.  Rest for 30 minutes.  Place in Banetton for proofing (or just keep it in an oiled bowl to pur out into a Dutch Oven.)  Cover with plastic wrap and let proof for an hour.

Put in pre-heated dutch oven; 500 degrees with lid on for 30 mintues; then 20 minutes more at 450. Make sure to place corn meal or coarse semolina so it does not stick to the bottom of the Dutch Oven.

Sample Schedule

  1. Thursday morning - take starter from refridgerator.  Build up in a ratio of 1 part starter, 1 part water, 2 parts flour.  For the recipe, starting ratio is 25 grams, 25 grams and 50 grams - 100 grams
  2. Thursday night - repeat - remove 50 grams (50 g starter left) add 50 g water, 100 g flour (200 g)
  3. Friday mornign - repeat - remove 100 grams (100 g starter left) add 100 g water, 200 g flour (400 g)
  4. Friday night  - initial mix 6pm
  5. Friday night - fold and rest 10pm
  6. Saturday morning - remove to get to room temp (2 hours?) 7am
  7. Sat morning - 9am rest 30 minutes
  8. Sat morning - start proofing 930 (until 10:30)
  9. Sat morning - pre-heat oven (10am)
  10. Sat morning - bake 500 10:30
  11. Sat morning -  back 450 11:00
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