Starter (Born May 15, 2024)

Maintain a 1:6:6 ratio.

• 10g starter
• 60g bottled water
• 15g organic dark rye flour
• 45g orgainic all-purpose flour

Feed twice a day at 7:30 AM and 7:30 PM.

Keep in proofer at 78℉

Levain

The night before making a loaf of sourbread, create a 1:9:9 ratio levain from an active starter.

• 10g maintained starter
• 90g bottled water
• 10g organic dark rye flour
• 20g organic whole wheat flour
• 60g organic bread flour

Place the levain in the proofer set to 78℉.

Feed Levain

Maintain a 1:1:1 ratio.

• 35g levain
• 35g bottled water
• 5g organic dark rye flour
• 10g organic whole wheat flour
• 20g organic bread flour

Place the levain in the proofer set to 78℉.

Autolyse

• 302g Water (76%)
• 366g strong white bread flour @ 13⅓ % protein (90%)
• 42g wholewheat flour (10%)

Thoroughly mix the ingredients and place in proofer for 1 hour.

Making Final Dough

• 82g levain (20%)
• 8g sea salt (2%)

total loaf weight = 800 grams

Add the Levain and salt to the mixture and place in proofer for 15 minutes.

Streach & Fold

Streach & fold in bowl, then on counter with scraper.

Put into proofer for 30 minutes.

Lamination

Streach out on counter until thin and roughly square. Fold one side into center. Fold opposite side over top. Repeat with other two sides. Gently round up with knife.

Put into flat glass casserole dish and into proofer for 30 minutes.

Coil Fold One

Leaving in dish, coil fold from each side.

Put back in bowl and into proofer for 30 minutes.

Lamination Two

Leaving in dish, coil fold from each side.

Gently tuck in each end.

Put back in bowl and into proofer for 30 minutes.

Bulk Fermentation

On counter, gently coil fold and place in measured, oiled container.

Let ferment until it rises 1.8 to 2 times (from 3 cups to > 5.5 cups).

Should be about 7.5 hours.

Shape

Initial shape and bench rest for 20 minutes.

Final shape and place into bantonne basket.

Proof

Place in proofer for 2-4 hours.

Bake

The dough is ready to bake when it has risen by about 25%, NOT doubled.

Gently poke the dough. If the indentation springs back all the way, or almost all the way, it needs more time to rise. If the indention springs back very slowly and leaves a small dent, it is ready to bake.

Preheat dutch oven to 500℉ for at least 30 minutes.

Using a lame, score the loaf at a 45° angle.

Place loaf into hot dutch oven.

Bake for 20 minutes with lid on.

Reduce oven temperature to 450℉.

Remove lid and bake for another 25 minutes.

Loaf is ready when it's internal temperature is 205-210℉.

Crust should be golden brown.

Let the bread cool on a cooling rack for 1-2 hours before slicing to prevent it from becoming gummy.