this post was submitted on 16 Jan 2024
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What's you topic you never miss a chance to talk about and haven't had a chance to recently? (hexbear.net)
submitted 1 year ago by GinAndJuche@hexbear.net to c/askchapo@hexbear.net
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I’ve had two days in a row where I got to nerd out over stuff with people. Let’s get some of that going for everyone else.

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[–] roux@hexbear.net 4 points 1 year ago

Sourdough:

Day 1:

Levain - 8:00am

  • 37g starter
  • 37g bread flour
  • 37g whole wheat flour
  • 74g water
  1. Mix all ingredients in a clean jar and leave out at 74-76°F for 5-6 hours. In the oven with the ONLY the light on works well.

Autolyse - 12:00pm

  • 907g bread flour
  • 641g water
  1. Mix flour and water by hand until flour is completely incorporated and leave next to levain for 1 hour.

Mix Dough - 1:00pm

  • Levain
  • Autolyse
  • 50g water
  • 18g salt
  1. Add the levain, water, and salt to the dough mix. Combine by pinching, pulling, and folding until well incorporated. Place some place warm, around 76°F.

Bulk Fermentation - 1:10pm to 5:10pm

  1. At 1:40pm, 2:10pm and 2:40pm, stretch and fold the dough. Pull from the north, south, east, and west across the dough ball.
  2. After the third set of stretch and fold, continue to bulk ferment until 5:10pm

Divide and Preshape and Shape - 5:15

  1. Flour your work surface and scrape the dough out onto the work area. Cut the dough in two even halves and pull each into a ball. Let rest for 25 minutes
  2. At 5:35, shape each ball. Working with the floured surface, dust the dough balls with flour and carefully turn upside down so the floured side is on the bottom.
  3. With floured hands, pull the side of the dough closest to up and ⅔ across the top of the dough.
  4. Stretch the left side out and fold over. Repeat for the right side.
  5. Finally pull the top down across the dough
  6. Flip the ball over and pull the dough towards you in a circular motion to form the ball.
  7. Once the ball is formed, place dough in a heavily dusted, towel-lined bowl, seam-side up. Cover with a damp towel or plastic shower cap, etc. and leave it on the counter for secondary rise.
  8. Repeat this for the second dough.
  9. Leave dough to proof overnight in fridge.

Day 2:

Bake – Next Morning: Preheat oven at 8:30 a.m., Bake at 9:30 a.m.

  1. Place dutch oven in oven and preheat for 1 hour.
  2. Take out first loaf and flip it out onto parchment paper using cutting board/flip trick from website.
  3. Score top however you want. I use my half wheat design.
  4. Carefully take dutch oven out of oven and take lid off.
  5. Carefully place bread into dutch oven, replace lid and put back in oven.
  6. Bake for 20 minutes. Remove lid and set next to dutch oven in oven and bake for 15-20 more minutes.
  7. Repeat for second loaf.