Sourdough checklist

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.

fridge_sour

3"x3" fridge magnet, US shipping included.

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