SOURDOUGH BREAD FOR STARTERS
BAKING BREAD WITH FLOUR, WATER AND SALT IN 24 HOURS
Total amount of water divided by total amount of flour (dough and starter)
INGREDIENTS.
FLOUR
350 g white flour
50 g whole wheat flour
100%
WATER
265 g water
​
66%
STARTER
100 g active sourdough starter
(see 'In advance')
20%
SALT
8 g sea salt
(no chemical shit)
2%
Preferably the good stuff (organic, stone-ground, without additives, yada yada).
But it also works with something else.
Pros calculate recipes in percentages of the total amount of flour.
IN ADVANCE.
A possible timeline.
For this recipe you need mature sourdough starter, it means that your starter is at its peak. At this moment the starter is the most active and the surface changes from convex to concave.
See pictures.
​
Refresh your starter like you usually do or follow these instructions:
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50 g sourdough starter (no need to keep more*)
100 g water
100 g flour
​
Mix starter water and flour thoroughly until there are no more clumps.
​
With mild spring weather and a vital starter it takes about 4 hours before the peak is reached. This recipe starts one hour before the peak.
9 AM
Better keep a sourdough starter small. Like that you can feed with smaller amounts and there is not too much discard. You do have discard? Use it for pancakes, crackers or feed it to the chickens.
METHOD.
Autolyse
(1 hour)
1
12 PM
This step starts one hour before the starter peaks.
​
350 g white flour
50 g whole wheat
245 g water
​
Mix until all the flour is hydrated.
It doesn't need to form a dough yet, just a shaggy mass.
See pictures.
​
Rest 1 hour.
Mix & knead
(30 min)
2
1 PM
Add the mature starter (100 g), the rest of the water (20 g) and the salt (8g) to the dough.
Mix until everything comes together.
See pictures.
​
Let rest for 20 min.
​
'Slap & fold' for 5 to 10 min and shape into a ball.
See video.
​
Put in an oiled bowl and cover.
3
Bulk fermentation
(4 hours 30 min)
1:30 PM
After the 'slap & fold' let rise for half an hour.
​
First set of folds. That means: fold the top of the dough downwards. Give a quarter turn and do the same. Until all four sides are folded inwards.
See pictures.
​
Let rest for half an hour.
Second set of folds.
​
Let rest for half an hour.
Third set of folds.
​
Let rest for three hours.
Shape & proof
(1 hour)
4
6 PM
Shape the dough. See video part I.
Cover and let rest for 30 min.
​
Shape the dough a second time.
Put it upside down in a floured banneton.*
See video part I & II.
Cover with a reusable plastic bag or with a wet towel. Let rest for 30 min.
​
Put in the fridge overnight. (Or longer in the fridge, up to 48 hours. The longer, the more sour. Or shorter at room temperature. The shorter, the less complex the taste.)
* or in a colander with a floured towel.
5
Bake
(45 min)
Turn the oven on at least one hour before you want to bake the bread.
Preheat at 250°C (or at the maximum temperature) with a cast iron dutch oven inside.
Cut a piece of parchment paper, slightly bigger than the dough .
Take the cast iron pot out of the oven.
Gently flip the banneton on to the parchment paper.
Score the dough with a sharp knife or a razor blade.
​
Open the lid of the pot (with oven mitts!).
Gently lower the parchment paper with the dough in the pot.
Close the lid and put the dutch oven back in the oven.
Bake for 20 min.
​
Remove the lid.
Lower the oven temperature to 220°C.
Bake for at least another 25 min.
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Every oven is different. It is possible that your bread needs more time.
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Let the bread cool for at least an hour.
RESULT.
