A Family Adventure


Tyson, Emilie & Isaac

Fresh Sourdough Bread

(This is an early draft. I hope to expand on it.)

Supplies

  • digital kitchen scale that measures in grams
  • Colander and a smooth woven “tea towel” to lay in the colander for proofing (or a proper proofing basket)
  • A tall, translucent container for allowing the dough to rise in (a 2 1/4 qt “juice pitcher works”)
  • A bowl scraper
  • A bench scraper
  • Several mason jars of some sort for keeping starter in.  1/2 qt or 1 qt (jam/jelly jars also work)
  • A large mixing bowl
  • A small bowl for water
  • Cover or damp terry towel for covering the mixing bowl
  • Smooth surface for working the dough (smooth counter or large smooth cutting board?)
  • sharp knife
  • dutch oven
  • Parchment paper
  • Good quality baking/hot mitts (dutch oven will be HOT)
  • small sifter for spreading small amounts of flour
  • bread knife and butter. :wink:

Starter Care

  • 30 g – whole wheat flour
  • 25 g – water
  • 10-12g – starter

Keep cool or room temperature. The warmer it is the more frequently it will need to “feeding”. Feed once every 2-4 days.

If you will not be using the starter for an extended period, put it in a refrigerator. Take it out and feed it once every few weeks. Let it rise for at least 12 hours before putting it back into the refrigerator. (this paragraph is untested)

Recipe

  • 300 g – King Arthur Bread Flour
  • 150 g – King Arthur Whole Wheat Flour
  • 12 g – salt
  • 330-350 g – water (330 g is ~74% hydration; 350 g is ~78%)
  • 100 g – starter

Process

This process involves 3 days and 2 nights, but does not take a lot of time out of those days.

Evening of the First Day

The process starts by feeding the start the evening of the first day. Because we will need 100g of starter for the bread and need some left over for continued use, we will double the normal feeding amounts:

  • 60g – Whole Wheat Flour
  • 50g – Water
  • 25g – Starter
Morning of the Second Day
  • Place a large mixing bowl on the digital scale
  • Zero the scale and add the bread flour
  • Zero the scale and add the whole wheat flour
  • Zero the scale and add the salt
  • Mix the dry ingredients
  • Zero the scale and add the water
  • Remove the mixing bowl and place the starter jar on the scale
  • Zero the scale and then remove starter and add it to the mixing bowl until 100g of starter has been removed (the scale will read -100g)
  • Mix everything until all dry flour has been mixed in to the dough
  • Use the remaining starter to do a starter feeding for continued (later) use
  • Wait 20-40 minutes and then “stretch and fold” (1)
  • Wait 20-40 minutes and then “stretch and fold” (2)
  • Wait 20-40 minutes and then “stretch and fold” (3)
  • Wait 20-40 minutes and then “stretch and fold” (4)
  • At this point the dough should pass a “window test” and can be put in a container for “bulk proofing”. If it doesn’t, wait and stretch again until it does.
Afternoon/Evening of the Second Day
  • Wait until the dough has at least doubled in volume since the start of bulk proofing. This will take 4-12 hours, depending of temperature and the phase of the moon.
  • Shape the dough
  • Wait 30-40 minutes, flip the dough over and shape a second time
  • Setup the proofing basket/colander and heavily dust with flour (AP flour works well, white rice flour works esp. well)
  • Dust the shaped dough with flour (AP flour works well)
  • Place the dough, upside down, in the proofing basket and coat with flour
  • Cover with a towel and place in the refrigerator
Morning of the Third Day
  • Place your dutch oven in your oven and preheat to 450F. Ensure that the dutch oven it up to temperature
  • Your dough is upside down in the proofing basket. Place it right side up on a piece of parchment paper
  • Score the top
  • Lift it by the parchment paper and gently place the dough and paper in the dutch oven
  • Bake at 450F with the cover on for 25 minutes
  • Remove the cover and lower the temperature to 400F. Bake for an additional 10-15 minutes; until you like the brown/gold color of the crust.
  • Remove from the oven and allow to cool on a cooling rack for 1 hour.
  • Slice and enjoy