Back in March 2021, I was working on a tutorial for an easy sourdough loaf, that would hopefully put some of the questions and answers I'd been getting from newer bakers into better context. So one day at the bakery, I mixed up a loaf and filmed it. Once baked, after a bit of editing and the addition of a voiceover, this is the resulting video. It should not only add a bit more colour to the basics of the process, but also some of the 'why' behind it. (Scroll past the video for recipe.)
Feel free to ask further questions, and I hope you find it helpful in some way.
Levain:
- 10g Starter
- 40g Bread Flour (King Arthur - 12.7% protein)
- 40g Water
Allow to ripen overnight (12-14 hours)
Dough:
- 320g Bread Flour (King Arthur - 12.7% protein)
- 80g Whole Wheat Flour (Red Fife - 13% protein)
- 277g Water
- 80g Levain
- 9g Salt
Dough Specs:
- 72% total hydration
- 20% whole grain
- 20% levain
- 2.1% salt
Final dough temperature: 78°F
Total bulk time: 6 hours
RT proof: 45 min
Cold retard: 18 hours at 40°F
Bake in Dutch oven, 20 min covered at 500°F, then 20 min uncovered at 450°F.
BAKERS CLUB members can find a step by step walkthrough of this recipe being baked in the Easy Sourdough Bake-along Vault within your Library.
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