Zachs Sourdough

Bread May 03, 2020

Credits

Adapted from Tims Sourdough

Refridgerator Starter

  • Feed weekly (roughly, check for a top layer of liquid)
  • Feeding half the starter
  • add 50% flour / 50% water (example, 100 g starter, 50 g flour, 50 g water)
  • mix and let get up to room temperature (active) before refridgerating

Sample Schedule

Normally i keep starter in the fridge so this is my routine from the fridge

  1. Weds Morning - take starter from refridgerator.  Let it get to room temp during the date
  2. Weds Evening - should be active.  Do a ‘normal’ feeding (remove 50%, add 50% flour 50% water)
  3. Thursday morning - split up sourdough, half into the storage container in fridge, half into a container to build up
  4. Thursday morning - 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)
  5. Thursday night - repeat - remove 50 grams (50 g starter left) add 50 g water, 100 g flour (200 g)
  6. Friday mornign - repeat - remove 100 grams (100 g starter left) add 100 g water, 200 g flour (400 g)
  7. Friday night  - initial mix 6pm
  8. Friday night - fold and rest 10pm
  9. Saturday morning - remove to get to room temp (2 hours?) 7am
  10. Sat morning - 9am rest 30 minutes
  11. Sat morning - start proofing 930 (until 10:30)
  12. Sat morning - pre-heat oven (10am)
  13. Sat morning - bake 500 10:30
  14. Sat morning -  back 450 11:00

Ingredients

  • 600 grams bread flour
  • 200 grams whole wheat flour
  • 400 grams starter
  • 650 grams water
  • 18 grams kosher 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 refridgerate 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.

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