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Single Batch Sourdough Makes 2 Large Loaves
Recipe:
Leaven
75G water
75G Whole Wheat
50G Starter (see links below)
Mix together, cover bowl loosely and allow to ferment 12 hours.
Sour Dough
300G Whole Wheat
400G Unbleached White flour
Sifted to blend.
475G Water added to leaven made 12 hours prior.
Mix into a shaggy dough.
Rest 30 minutes.
50G water dissolve 20G salt. Squish into dough.
Rest 30 minutes.
Stretch and fold turning bowel 45′ after each stretch 4x.
Rest 30 minutes. Repeat stretch and fold 4-5 more times spacing every 30 minutes.
Measure out 710G dough.
Rough Shape Rounds.
Rest 30 minutes.
Final shape stretch and fold, dusting round with flour and placing into pre floured banneton. Cover and refrigerate 12 hours.
Preheat Dutch Oven to 500’F.
Bake sourdough in covered dutch oven 15 minutes.
Turn Heat to 425 and continue baking covered 10 minutes. Remove lid and bake uncovered 7-10 minutes.
Done when golden brown and when thumping the bottom sounds hollow.
Enjoy a loaf when cooled. Cool on wire rack completely to pre slice, and freeze.
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Sourdough Starter Recipe part 1
Sourdough Starter Recipe Part 2
Sourdough Starter Recipe part 3
Sourdough Bread (traditional boule)
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