Prepare Two Loaves of Sourdough

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Start with 200 g of active sourdough starter and 700 g of room temperature filtered water.

Stir the mixture until most of the starter is dissolved.

Tear the bowl on the kitchen scale and add 1000 g of bread flour.

Add 20 g of salt to the mixture and stir until combined.

Use hands or a dough whisk to mix until no dry flour remains.

Cover the dough and let it rest at room temperature for about 30 minutes.

Perform stretch and folds by lifting each side of the dough and folding it towards the center, repeating around the entire dough.

Cover and let it rest for another 30 minutes.

Repeat the stretch and folds 3 to 4 times every 30 minutes during bulk fermentation, which takes about 3 to 4 hours.

After bulk fermentation, place the dough on a lightly floured surface and cut it in half using a bench scraper or knife.

Pre-shape each half of the dough and then perform final shaping.

Place the shaped dough into a rice flour-dusted proofing basket.

Refrigerate the dough overnight or for at least a few hours for cold proofing.

Cooking Techniques

Equipment Needed

Dietary

Allergens