Autolyse – In a large bowl, use a spatula or your hands to mix 200 grams (1 cup) of sourdough starter with 700 grams(3 cups) of water, 800 grams (6 cups) of unbleached white bread flour and 200 grams (2 cups) of whole wheat flour until there are no dry bits of flour left. The dough will be sticky and shaggy looking. Cover the bowl with a tea towel or plastic wrap to keep it from drying out and let it rest for 1 hour.
Add Salt – Now it is time to add the salt and extra water to the dough. Pour 50 grams (1/4 cup of water) and 20 (1/2 tsp)grams of salt on the top of the dough. Use your hands to incorporate the ingredients by pinching and squeezing the dough until it comes together. It will still be a lumpy but the dough will feel a little smoother.Cover the bowl and let the dough rest 1 hour.
Bulk Fermentation – During the bulk fermentation phase you will do 3 sets of stretch and folds over the first 1.5 hours (one set every 30 minutes). A stretch and fold is exactly as it sounds. Place your hand underneath one side of the dough, pull it upwards and stretch it over itself to the opposite side. Continue this until you’ve come full circle. Place the cover back on the bowl and perform the next set in 30 minutes.
Once you’ve completed the 3rd set of stretch and folds, cover the bowl with plastic wrap and let the dough bulk ferment for 3-5 hours on the counter. The dough should rise about 1.5 times its original size and you should see signs of activity around the edge of the bowl in the form of bubbles. (The amount of time it takes to rise depends on the temperature of your kitchen. Warmer temperatures will cause the dough to rise faster.)
Pre-shape – Turn the dough out onto a clean work surface and use a bench scraper to cut the dough in half. To pre-shape the dough, take your bench scraper in one hand and push it under one side of the dough. Push the dough forward with the bench scraper while turning it in a circular motion. Repeat this process until you have a tight, round dough ball. Repeat with the other half of the dough and cover with a towel. Let it rest for 20 minutes.
Final Shape – Lightly flour the surface of the dough and then use your bench scraper to flip it over. Gently pull the dough out from the right side and fold it over to the center of itself. Repeat with the left side. Repeat this shaping process with the top and bottom sides of the dough.
The final shaping of the dough before it goes into the proving bowls.
Lightly flour the top of the dough and flip over using the bench scraper.
Gently stretch out the dough.
Pull the right side, up and over to the middle of the dough.
Repeat with the left side.
Pull the bottom down towards you and then up and over to the center.
Flip the dough over so that the seam side is down. Cup your hands around the dough and gently pull it towards yourself to help create tension on the outside of the dough. Turn the dough in a circular motion and repeat the pulling and turning motions until the dough has developed a “tight skin”.
Dust the dough ball with flour to prevent it sticking to the towel in the bowl.
Place the dough, seam side up, in a bowl (single bread pan) that is lined with a floured tea towel. (You can use a banneton if you have one.) Cover the bowl with plastic wrap and let sit on the counter for 30 minutes before placing in the refrigerator. Let the dough ferment, up to 12 hours or until the next morning in the refrigerator.
Bake – Preheat the oven to 450 degrees (without the Dutch oven inside).
Remove the sourdough from the fridge, place a piece of parchment paper over the top of the bowl and invert it onto the parchment paper. Use the parchment paper to pick the dough up and place it into the Dutch oven. Score the top of the dough with a sharp knife or a razor.
Score the bread with a razor or sharp knife right before baking. This will help create the “oven-spring”.
Place the cover on the Dutch oven and bake for 30 minutes. Remove the cover and bake for an additional 15-20 minutes. The inside of the dough should be somewhere in between 205-210 degrees.
Cool – It’s important to let the sourdough bread cool on a cooling rack for at least 2 hours before slicing. (You can cut it earlier, but the crumb is more likely to have a “gummy” texture because it continues to bake after you take it out of the oven.)
Without Dutch oven
* Lightly wet the loaves with lukewarm water.
* Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
* Bake the bread for 30 or(35) minutes, until it's a very deep golden brown. The inside of the dough should be somewhere in between 205-210 degrees.
* Remove it from the oven, and cool on a rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (3442g)
|Recipe Makes: Servings
|Calories from Fat: 229 (2%)
|Amt Per Serving
|Total Fat 25.5g
|Saturated Fat 8g
|Monounsaturated Fat 3.8g
|Polyunsanturated Fat 7.7g
|Total Carbohydrate 1767.6g
|Dietary Fiber 65.6g
|Sugars, other 1702g
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9601
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.