a scaled down version to fit my appetite and my dutch oven
with the water in the leaven and starter, the dough ends up being around 77-78% hydration
ingredients
80g of leaven (saving 10g for the next time)
10g sourdough starter
40g water
20g whole wheat flour
20g wheat flour (T55/T550/Type 0)
360g wheat flour (T55/T550/Type 0)
40g whole wheat flour
300g water at 27°C for 75% hydration
9g salt
optionally some rice flour for dusting
instructions
prepare the leaven the night before
mix about 10g of starter with 40g of water, 20g of whole wheat and 20g of wheat flour
the second day
add 80g of the leaven saving about 10g for the starter
measure 280g of water
add 360g of wheat and 40g of whole wheat flour
mix thoroughly by hand
let rest for about 30 minutes
add 8g of salt with the remaining 20g of water
incorporate the salt by squeezing the dough then fold the dough on top of itself
let rest for about 30 minutes
for the next 3 hours fold the dough every 30 minutes for a total of 6 times
stretch one side over the dough, turn 90° and repeat with the other 3 sides
or coil fold by stretching the middle up and letting it fold underneath then turning 90°, and repeating until the dough doesn’t stretch enough for an additional fold
0:00 salt added
0:30 1st set of folds
1:00 2nd set of folds
1:30 3rd set of folds
2:00 4th set of folds
2:30 5th set of folds
3:00 6th set of folds
after 3 hours allow the dough to finish its bulk fermentation
this is highly temperature sensitive so just observe
should grow by about 20-30%
at the end of the bulk fermentation pre-shape the dough
flour the top of the dough lightly if it is too sticky
pull the dough out the bowl onto a work surface, floured side down
pull the sides up together to the center
roll the dough over and into a ball
allow to rest for 20-30 minutes
shape the dough
flip the dough upside down
gently stretch it out
fold the third of the dough, closest to you, over the middle third
fold the third on one of the sides over the middle third then the remaining half over the middle
pull the side farthest from you over the other folds towards you
wrap the dough nearest to you up and over, rolling the dough away from you so the seam ends up on the bottom
cup your hands and pull the dough towards you to tighten
dust your dough and your banneton with a 50/50 mixture of rice and wheat flour and put the dough to rest
it can now rise in a warm room for a few hours or in a fridge over night before baking
baking
heat the oven to 260°C along with a dutch oven for about 20 minutes
get the banneton with the dough
pour it out onto a parchment paper and score the dough
place the paper with the dough in the dutch oven with a lid
lower temp to 230°C
bake for 25 minutes with the lid
then another 20 minutes without the lid or until reaches desired color
