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SOURDOUGH BREAD

cook:

24 h

Picture for SOURDOUGH BREAD

8,541,775 views  Joshua Weissman traveled alllllll the way to the big apple, just to show me how to make bread! I mean, I'm sure he did other things while he was in town.

2 Servings

US

original

metric

INGREDIENTS

For the levain

For the levain

bread flour

35 grams bread flour

whole wheat flour

35 grams whole wheat flour

mature starter

35 grams mature starter

filtered water

70 grams filtered water

For the dough

For the dough

bread flour

810 grams bread flour

whole wheat flour

90 grams whole wheat flour

filtered water (at 90℉)

680 grams filtered water (at 90℉)

fine sea salt

18 grams fine sea salt

DIRECTIONS

1.

Mix levain ingredients and rest in a warm area (70-80℉) for 5 hours.

bread flour

35 grams bread flour

whole wheat flour

35 grams whole wheat flour

mature starter

35 grams mature starter

filtered water

70 grams filtered water

2.

One hour before your levain is done, mix together your bread flour and whole wheat flour. Add your water to the flour mixture (leaving some from total amount to the side).

bread flour

810 grams bread flour

whole wheat flour

90 grams whole wheat flour

filtered water (at 90℉)

580 grams filtered water (at 90℉)

3.

Mix just until your dough comes together. Cover with plastic wrap and let it rest in a warm area (same as your starter) for 1 hour.

4.

Mix your dough and levain together using a little of your separated water to help incorporate. Rest 20 minutes.

filtered water (at 90℉)

40 grams filtered water (at 90℉)

5.

Add your sea salt and the rest of your separated water and mix until incorporated. Slap and fold for 2-4 minutes or until your dough is smooth and begins to catch some air. Rest 15 minutes in the same warm area you placed your starter.

fine sea salt

18 grams fine sea salt

filtered water (at 90℉)

60 grams filtered water (at 90℉)

6.

Perform 6 sets of stretch and folds spaced out by 15 minutes for the first 3, then 30 minutes for the next 3. Make sure to place your dough back in the warm area for each rest.

7.

Let your dough rest for a remainder of 1.5 hours, for a grand total of 4 hours.

8.

Dump out and divide your dough into 2 even pieces. Preshape each piece into a light boule and rest 5-10 minutes.

9.

Shape your dough into 2 batards and place into bannetons dusted with either rice flour or all purpose flour.

10.

Chill in the fridge overnight.

11.

Preheat a cast iron combo cooker in your oven from cold to 500℉ for 1 hour.

12.

Carefully place a dusted loaf into the hot pan, score the top, place the larger lid on top, and bake for 20 minutes.

13.

Remove the top from the combo cooker and lower the oven temperature to 450℉. Bake for an additional 20-30 minutes, or until the loaf is deep brown.

14.

Remove and cool on a wire rack until room temperature. Repeat with the other loaf.

15.

Sample Schedule for Breadmaking

16.

9am: Mix levain

17.

1pm: Autolyse dough

18.

2pm: Mix dough and levain

19.

2:15pm: Mix in salt

20.

2:30pm: Fold #1

21.

2:45pm: Fold #2

22.

3:00pm: Fold #3

23.

3:30pm: Fold #4

24.

4:00pm: Fold #5

25.

4:30pm: Fold #6, rest for 1.5 hours

26.

6pm: Shape dough and place in fridge overnight

27.

Next morning: Preheat oven as guided and bake!

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