Sourdough Basics
Getting started Day 1 – 12
Leaven Start Day 13
Dough Prep Day 14
Bake Day 15
Getting “Started” Making your starter
Tools:
Dark Rye Flour
Qt glass jar (string tie opt)
Bottled water
Digital Scale
Formula:
100g dark rye flour
100g water ~80 degrees
Instructions
Day 1: Sourdough Starter Creation
Mix the ingredients in glass jar
Move string tie to level of starter
Cover loosely so air can circulate into the jar
Store on counter in warm kitchen at least 72 degrees
Day 2 – 12: Daily Feeding
DAILY ACTIVITY
Discard approximately ½ of your starter
Add 50g Dark rye flour
Add 50g warm water
Stir vigorously and replace lid, return to counter
Dough Preparation
Sourdough Prep Days 13 -15
Tools:
Dark Rye Flour Tea or kitchen towel
White flour Proofing basket
Small glass bowl Plastic bag (large enough for proofing basket)
Lg glass bowl Dutch oven or baking cloche
Bottled water Parchment
Digital Scale Wooden spoon
Bench scraper
Leaven Formula: 10:00 PM or night before your dough prep
Lg tbsp rye starter
50g white flour
50g water ~80 degrees
Mix the Rye starter in a small bowl with the warm water until liquified. Mix in the White Flour, stirring vigorously. Cover with a wet kitchen towel and leave on the counter overnight.
Refresh your starter as you did in Day 2 -12. At this point you can refrigerate your starter.
BASIC sourdough formula (Times are used to illustrate the steps and wait times throughout a day)
Leaven (as prepared above)
500g white flour
350g warm water
10g good quality sea salt
Mix and Autolyze: (10:00-10:45 AM) Mix together the leaven, **300g** warm water, white flour. Mix with spoon and/or hands to incorporate water to all of the flour. Cover with wet towel in warm kitchen.
Bassinage and Salt Add: Add ½ of remaining warm water with salt. Mix into dough by hand.
Stretch and Fold: (11:00 - 1:00 PM)Stretch & fold dough by pulling one side over the top of the dough and pressing into the opposite side. Turn the bowl 1/4 turn and repeat stretch and fold 20 times. Cover with wet towel in warm kitchen and let sit for 30 minutes. Repeat process 3 additional times
Bulk Proof: ( 1:00 - 3:00 PM) Let dough continue to proof in bowl in warm kitchen ~72 degrees
Shape: (3:00 - 3:15 PM) Remove dough onto floured counter Shape into a round by gently turning the dough while on the counter (like a steering wheel) and then with your hands on the counter with palms facing toward you, pull the dough toward you several inches. You should see the top of the dough begin to stretch. Turn 1/4 to the left, and pull toward you again. Repeat 3-4 times. This will form a smooth tight crust.
Gently place into prepared proofing basket
Cover sides and top with rye flour
Place basket in plastic bag
Proof/floor Time: (3:15 - 4:15 PM) Use this method if you want to bake in the same day. Will produce a milder flavor.
Leave dough on counter to puff up (test proofing by poking the side after 30 min.
-Immediately bounces back: Under-proofed
-Gently answers back: Ready
-Stays indented permanently: Over-proofed, make focaccia
Proof/Retard Method: (overnight) This is a longer proofing resulting in a stronger sour flavor
Refrigerate the dough in the plastic bag overnight
Baking
Preheat oven and baking vessel: 500 DEGREES. Put your baking vessel in the oven while it’s preheating. Ensure your racks are appropriately spaced for your dutch oven or cloche. Turn temperature down and bake at 350 degrees for 40 min with the lid on. REMOVE LID & continue to bake for an additional 10-15 min. Check for doneness: Using spatula, lift one side of bread and tap the bottom of the bread with your fingertip. It should have a hollow thud. Color should be deep golden (not pale). Move to wire rack to cool for at least 30 min before cutting. It’s going to be tempting to dive right in, but the texture may be “gummy”. Wait for the bread to be barely warm to the touch to get the best texture.
