This is my current method, it’s approx the proving steps from DO/Sourdough and the baking steps from Tartine Bread.
Production sourdough
- 150g wheat starter
- 100g wholemeal flour
- 100g white flour
- 120g water @ 35°C/95°F
- mix
- knead briefly
- prove 4 hours
Proving complete
- small drop production sourdough floats in water
- put 150g production sourdough back in starter vessel
Final dough
- 300g production sourdough
- 100g wholemeal flour (if baking "brown" loaf)
- 300g white flour (or 400g for "white;" loaf)
- 280g water @ 30°C/95°F
- 8-10g sea salt
Soaker
- mix water, flour and salt
- leave 30 mins - 1 hour
Final dough
- mix production sourdough into soaker
- knead (8 Kitchenaid dough hook speed 2, 10 mins by hand dusting with flour to correct hydration)
- add small amount water if needed
- rest dough
- dust proving basket with rice flour
- flour and fold dough
- dough into proving basket
- prove overnight
Bake
- preheat oven and dutch oven at 500°F
- turn loaf out from proving basket into shallower side of dutch oven
- score top of loaf
- bake dutch oven closed for 20 mins; reduce oven temp to 450°F
- remove lid, bake for further 25-35 mins (test core temp @ ~100°C
Merch
Buy a fridge magnet with the checklist.
