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

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