AB’s Sourdough Loaf

• 分量: 2 loaves

材料

260 g starter

650 g water

380 g AP flour

390 g bread flour

220 g whole wheat flour

25 g diamond crystal salt

手順

1. Mix everything but salt, cover and let rest for 45 mins-hour (dough will be shaggy)

2. Add salt and mix in, cover let rest for 30 minutes

3. Perform a mix of stretch and folds and coil folds every 30 minutes, so do this 4 times over the course of 2 hours

4. Let dough rest for bulk fermentation until dough has visible bubbles, has a dome shape at the top and has almost doubled

5. Shape into 2 loaves, put in Banneton’s lined with rice flour, cover and set in fridge overnight, or until ready to bake

NEXT DAY

1. Place Dutch oven in the oven and preheat to 450 for 30 minutes - an hour

2. Take dough out of fridge and put it on a piece of parchment paper and score it

3. Place it in the preheated Dutch oven and put the lid on for 25 minutes

4. Take the lid off, turn the oven down to 425 and let the loaf crisp up

5. Take it out of the oven and enjoy! Technically you’re supposed to let it cool BUT that’s impossible and life’s too short

6. If you do have a second loaf you make right after, it is good to sit on the counter overnight once you take it out of the oven, just seal it up the next morning

メモ

4/17 - everything the same, did 212 g starter

1/8 - started w 625 g water

2/28 - used Mexico starter, did a little less, starter was low hydration, used abt 200g