Basic Sourdough Loaf

Can make a boule (round) or a batard (oval) with this recipe.

90%     400g Strong Bread Flour

10%     100g Whole Wheat Flour/ spelt or other

2%       10g Salt

65%    325g water

20%    100g starter refreshed the night before 

*Refresh Starter the day before (this is a 1.1.1. ratio)

40g Starter

40g Strong Bread Flour

40g Water (about 27-35C)/82-95f 

Mix together and put in a large container and mark with an elastic band and then it should double if not triple in size in about 4/5 hours at room temperature 27c/82f

Next morning weigh out your 100g starter and add your water and mix together. Now add your flour to you mixing bowl and until it all comes together in a nice smooth dough with no dry bits. I have done this by hand and in kitchen aid. Let this sit covered for about 30 minutes. Weigh out your salt and add with a tablespoon warm water. Squeeze in the salt and then stretch and fold the dough.

Transfer to bowl and cover 45 minutes until your 1st coil fold below at 10.45.

 Approximated Timeline for this was as follows

9.30    Mix

10:00  Stretch & Fold as you add the salt

10.45  Coil Fold 

11.30  Coil Fold

13.30  Pre shape on bench for 10/15 mins

13.45 Shape into banneton (I use 8/9 inch round) or 11x5 oval 

Cover and into fridge for a cold overnight retard for 12 up to 24hours until you are ready to bake.

Preheat oven 500F for 30 minutes when ready to bake. You can bake your bread in dutch oven (DO) either cold or preheated, personally prefer cold as safer. Remove your bread from fridge. Place a piece of non-stick paper over the top of banneton and turn over the banneton onto your work surface and you now have your bread on the non-stick paper. Now using your lame make a nice score on your loaf and using the edges of the paper carefully lift the bread into the dutch oven. Put lid back on. I usually spray with water before closing lid. I usually bake mine 30/35 minutes with lid on and 10 minutes with lid off and reduce temp to 450.. Remove from DO and cool on a wire rack. 

Note * the time line is only a guide, lots of factors affect the bulk fermentation like temperature in your kitchen, amount of starter you use, the strength of your starter etc

*If you want to have a refreshed starter in the morning then go with the following ratio (1.5.5)

20g starter 

100g flour

100g water

This should take about 10 hours.