sourdough-recipe

Day 0

• Noon feed 50g water/AP to 100g cold starter
• 8pm feed 100g water/AP

Day 1

• 9am feed 200g water/AP
• 2pm make dough (75% hydration) (ingredients scale linearlly for multiple loaves)
  • 150-180g well-fed starter
  • 500g Bread Flour
  • 375g Water
  • 10g salt
  • 25g Olive Oil
  • 2-3 handful of herbs (optional)
• 2pm Autolyze 30 mins
• 2:30pm Rest on counter covered in damp cloth and stretch and fold every 30 mins for 2-3 hours
• 6pm Move to Bulk Rise container overnight covered with damp cloth

Day 2

• 9am Put sesame seeds on plate, move dough from bulk rise container, dip in seeds, and place in banetton. Cover with damp cloth and place in fridge
• 3pm or 3 hours before dinner set bread pan in oven and heat to 450 degrees allow pan to pre-heat for 1 hour
• 4pm or After 1 hour reduce heat to 400 degrees, place loaf in bread pan and bake covered for 30 mins
• 4:30pm or after 30 mins, take off cover and bake an additional 30-40 mins
• 5pm of after 30 more minutes, remove loaf and rest for 1 hour
• 6pm or after 1 hour, slice and devour

Notes

• Pyrex weighs 536g without lid

Common weights for 2 loaves

• 350g well-fed starter
• 1kg Bread Flour
• 750g Water
• 20g salt
• 50g Olive Oil