Sourdough, a basic recipe and schedule
This blog post will be edited as I have time, but here is my basic sourdough recipe and process. I am giving examples of times to help you get an idea of a timeline, but these are just examples of times. Do what works with you and your schedule. There will be videos of all of this on my Instagram stories @sleepingmakesmehungry .
Option 1 (3 days, bake bread on day 3):
Day 1
The evening before you mix your dough (two days before you bake) right before bed
Feed your starter.
or make levain for your dough with:
20g of your starter mixed with
20g of flour
20g water.
( I usually just feed my starter and then measure out what I need of active starter the next day when it is bubbly and active.)
Or, cut out a day entirely and go with option 2 below. I feel like you get more developed flavor with option 1, but option 2 still makes a delicious loaf.
Day 2
9 am (sometime in the morning)
Mix your dough:
350g water
60 g of your active starter or all of the levain you mixed
500 g bread flour (or a mix of flour, but I cannot guarantee the results)
Mix until no dry flour spots; it will be shaggy and rough.
Cover and let autolyse for at least 30 minutes, but up to 4 hours
12 pm
Add 4 g of salt. Can add with 1 tbsp or less of water. I just sprinkle it on.
Slap and fold to mix in the salt and develop gluten 5 minutes.
Let dough rest for 30 minutes.
12:30 stretch and fold
1:00 Stretch and fold
1:30 Stretch and fold
2:00 Stretch and fold and then let it bulk rise in the bowl for at least 4 hours but up to 8 hours (6 is ideal for me)
9:00 pm Before bed, shape and put in banneton or bowls into the fridge to proof overnight. I like to cover them with a clean towel and put them in a plastic bag to keep from drying out.
Day 3
Pre-heat oven to 500º
Score bread and put into your dutch oven and cover and into the oven
Bake:
18 minutes at 500º
Turn oven down to 450º and bake for 20 minutes
Uncover and bake for another 10-12 minutes until the desired color on the outside of the loaf.
Try to let it cool for at least 30 minutes before slicing into it and enjoying it.
Option 2 (2 days, bake bread on day 2):
Day 1
8 am or earlier on the day before you bake your bread, feed your starter equal parts of flour and water (by weight)
After it is bubbly 3-4 hours (or first thing if you made a levain)
11 am
Mix your dough:
350g water
60 g starter
500 g bread flour (or a mix of flour, but I cannot guarantee the results)
Mix until no dry flour; it will be shaggy and rough.
Cover and let autolyse for at least 30 minutes, but up to 4 hours
1 pm
Add 4 g of salt. Can add with 1 tbsp or less of water. I just sprinkle it on.
Slap and fold to mix in the salt and develop gluten 5 minutes
Let dough rest for 30 minutes
1:30 stretch and fold
2:00 Stretch and fold
2:30 Stretch and fold
3:00 Stretch and fold and then let it bulk rise in the bowl for at least 4 hours but up to 8 hours (6 is ideal)
9:00 pm Before bed, shape and put in banneton or bowls overnight
Day 2
Pre-heat oven to 500º
Score bread and put into your dutch oven and cover and into the oven
Bake:
18 minutes at 500º
Turn oven down to 450º and bake for 20 minutes
Uncover and bake for another 10-12 minutes until the desired color on the outside of the loaf.
Try to let it cool for at least 30 minutes before slicing into it and enjoying it.
