My Weekly Sourdough (from Basics w/ Babish)
Feed your starter at 1:2:2. Make sure you have enough for the recipe.
One hour before your levain is done, mix together 810g Bread Flour and 90g Whole Wheat Flour. Add 590g Water to the flour mixture (keeping 100g Water to the side for mixing later). Mix just until your dough comes together.
NOTES
Cover with plastic wrap and let it rest in a warm area (same as your starter) for 1 hour.
Mix your dough and 175g Starter together using a little of your separated water to help incorporate. Rest 20 minutes.
Add your 18g Salt and 100g Water and mix until incorporated. Slap and fold (coil style) for 2-4 minutes or until your dough is smooth and begins to catch some air. Rest 15 minutes in the same warm area you placed your starter.
NOTES
The dough will be VERY sticky, wet, and seemingly easily ripped. Continue slapping/folding (pretty hard) until it smooths out and stops being so sticky.
Perform 1st fold
Perform 2nd fold
Perform 3rd fold
Perform 4th fold
Perform 5th fold
Perform final fold and rest.
NOTES
Perform 6 sets of stretch and folds spaced out by 15 minutes for the first 3, then 30 minutes for the next 3. Make sure to place your dough back in the warm area for each rest.
Dump out and divide your dough into 2 even pieces. Preshape each piece into a light boule and rest 5-10 minutes.
Shape your dough into 2 boules or batards and place into bannetons dusted with either rice flour or all purpose flour.
NOTES
If you don’t have bannetons, you can use a regular mixing bowl. Just make sure the dough has room to rise.
Cover and put in the fridge overnight.
Preheat Dutch oven to 500 °F
NOTES
If you don’t have a Dutch oven, you can use a pizza stone/sheet pan with a pan of hot water on the rack below the stone. I use a Dutch oven with a pizza stone on the rack directly below to help guard against the heating element burning the bottom of the loaf.
Carefully place a dusted loaf into the hot pan, score the top, place the larger lid on top, and bake for 20 minutes.
Remove the top from the combo cooker and lower the oven temperature to 450 °F. Bake for an additional 20-30 minutes, or until the loaf is deep brown.
NOTES
Repeat baking process with second loaf. Leave it in the fridge until ready to bake. Make sure to raise oven temp back to 500°F for a bit before baking. Since I don’t have a combo cooker, I use a regular cast iron Dutch oven upside down, baking the bread in the lid, and using the pot as the lid.
NOTES
Adding this step because cutting too early can ruin the loaf. Let it cool! 90-120 minutes!
810g
Bread Flour
90g
Whole Wheat Flour
690g
Water
175g
Starter
18g
Salt
2
1d 2h 42m