Bread Camp Sourdough
Bread Camp Day 6 & 7: Sourdough

Bread Camp Day 6 & 7: Sourdough Bread

posted in: Food & Recipes | 0

Let’s break down the steps to make sourdough bread so it feels a little more digestible:

A SIMPLE SOURDOUGH RECIPE (FOR 2 LOAVES)

LEVAIN

  • 30g active starter
  • 65g water
  • 65g bread flour

Break up the water in the starter in a medium-sized container. Mix in the flour until just combined. Cover and let this rest for 6 hours.

AUTOLYSE

  • 700g water
  • 800g flour (use any flour blend you like!)

Try starting with 300g bread flour and 500g hard whole grain flour, such as hard white or hard red. You may need to add more water depending on which mix of flour(s) you choose.

Mix the water and flours together until just combined in a large bowl or container (we use plastic tubs). Let these rest for at least 30 minutes (but not more than 1 hour).

DOUGH

  • All the levain
  • All the autolyzed dough
  • 16g sea salt

Place the levain and salt over the bread dough and, using your fingers as scissors, cut the salt and levain into the bread dough until it is evenly and well incorporated.

Stretch and fold your bread dough until it begins to resist you. Let the dough rest for 30 minutes, covered.

Stretch and fold your bread dough until it begins to resist you. Let the dough rest for 30 minutes, covered.

Stretch and fold your bread dough until it begins to resist you. Let the dough rest for 30 minutes, covered.

Stretch and fold your bread dough until it begins to resist you. Let the dough rest for 30 minutes, covered.

CHOOSE:

Shape your dough and place it in a banneton or deep, towel-lined and floured bowl. Let the shaped dough rise for 8-24 hours in the fridge.

OR

Refrigerate your dough for 8-12 hours. Then shape and proof for 2 hours at room temperature.

BAKING

Preheat your Dutch oven(s) in the oven at 450°F. Once hot, remove the Dutch oven from the oven, carefully remove the lid and place your bread inside. Score it and immediately replace the lid and return the Dutch oven to the oven. Bake for 25 minutes with the lid on, then another 15-20 minutes with the lid off. This recipe makes two loaves.