Current, basic sourdough recipe and method
Ingredients
If flour under 12% protein content, bolster using 3g vital wheat gluten per 100 grams of flour. For starter amount, summer or winter, I usually add between 120 g and 130 g which is more than 20%.
67% hydration)
| 300g | water |
| 10g | salt |
| 450g | flour |
| 100-130g | starter |
70% hydration
| 350g | water |
| 10g | salt |
| 500g | flour |
| 100-130g | starter |
MethodWant to watch a 60-second video of someone doing the whole thing? |
| 1. Starter/levain... | |
| Anywhere from 90g (summer) to 130g (winter), but I land higher than 120g. | |
| 2. Ragged dough... | |
| Whisk flour and salt together in separate bowl. Whisk starter/levain and water in main bowl. Add dry to wet and mix using a Danish whisk or use a stand mixer. |
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| Cover and rest for 1-2 hours autolysis. | |
| 3. Stretches and folds... | |
| Execute series of 4 stretches and folds, 30 minutes apart. | |
| If window test fails, do a fifth set. | |
| 4. Ferment... | |
| Place in marked proofing container and ferment to double. This takes hours and must be watched. |
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| 5. Pre-shape... | |
| Pre-shape pâton without deflating. Rest uncovered on surface for 20 minutes. (I use sprinkled flour here to work around stickiness.) |
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| 6. Final-shape and cold ferment... | |
| Final-shape pâton with tension and place into banneton. |
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| 7. Cover and refrigerate banneton overnight or longer. | |
| 8. Bake... | |
| Preheat oven (and dome/Dutch oven) to 430°. | |
| Spray parchment and sprinkle lightly with cornmeal. | |
| Remove banneton from refrigerator, invert onto parchment, slash. | |
| Transfer from parchment to cooking dome bottom and cover. | |
| Put dome/Dutch oven into oven and bake for 30 minutes. | |
| Uncover and bake for 15 minutes more. |