baking sourdough

This introduction to sourdough recipe has a high amount of sourdough at almost 30% but is great for a quick homestyle loaf.  This loaf is crisp and thin with a great contrast of flavour between crust and crumb. 

Easy Introduction to Sourdough Recipe.

g bread flour

whole wheat flour

water

g levain

bread flour

130 g whole wheat flour flour

salt

225 g liquid levain

Mix the flour, water and liquid starter together until fully combined.  Let stand at room temperature 18-21C (65-70F) for 10-12 hours.  

For the Levain:

Add all ingredients, but the salt, 30g of water 26-27C (78-80F) and the levain into a large bowl. Mix until just combined and let the flour water mixture rest for 30 minutes.

Add the levain to the bowl and mix with your hand until well just combined and let rest for 30-60 minutes.

Using your hand like a claw, pinch in the rest of the salt and remaining water. 

Desired dough temperature &#8211; 26C/78F.

Let the dough bulk ferment for 3 to 3.5 hours. 

Give the dough 3 folds after 60, 90 and 120 min.  

If the dough feels weak give it one more fold 30 minutes after the 3rd fold. 

At the end of the bulk fermentation the dough should have risen significantly, be light and airy and be slightly domed.  

Divide the dough according to your batch size.

Pre shape the dough into rounds and bench rest for 30 minutes.  

Leave the dough on the counter for 20 minutes and then place it into the fridge overnight. 

The dough can stay in the fridge for 12-18 hours.  

Preheat a dutch oven in your oven on the highest setting. 

Flip the dough onto parchment and very carefully lower into the preheated dutch oven then immediately lower the oven temperature to 245C/470F

Cook the bread for 35-40 minutes removing the lid to the dutch oven after 20 minutes. 

When finished tap the bottom to see if it sounds hollow.  The bread should be light and look golden brown. 

Allow the bread to cool for at least 60 minutes before slicing. 

For the Dough:

Hello Matt! Thanks for sharing your recipe and technique with us. I am new to sourdough baking and just created my starter using Nancy Silverton's method. Now I am branching out and found you on Instagram. I have my bannetons in the fridge now so I was able to follow OK. However, I am wondering if you could direct me to any videos you created or if you can explain in your recipe a bit more about how exactly to "fold" the dough. I have seen on insta so many different fancy ways of doing it I'm kind of lost! I learned a long time ago that folding meant folding the dough in half essentially and then pushing the palm of your hand down and up into the dough. But, I'm not seeing anyone do that. Don't want to ruin my work!

Hi Matthew 
Thank you for sharing all your knowledge!
I'm completely confused though.   I see you're adding the strayer to water.  When am I supposed to do this??
I muddled my way through and my bread turned out good,  I'm thinking I may have messed up somewhere. 
Thanks again for everything!!

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