Weeknight Sourdough

The Perfect Loaf

Levain Build

• 7g mature starter
• 80g water
• 39g whole wheat flour
• 39g bread flour

Bread Build

• 368g Bread Flour
• 92g Whole Wheat Flour
• 324g Water
• 83g Levain
• 9g Salt

Build Levain – 7:00 a.m. before work

• Mix and keep in a warm spot.

Autolyse With Levain - 5:00 pm

• Add water, levain and flour, mix (shaggy) and let sit for 20 minutes.

Mix - 5:20 pm

• Sprinkle 1/4 tsp instant yeast over dough and fold a few times with scraper.
• Sprinkle salt over dough and fold and turn with wet hands until smooth (10 times or so).

Stretch and Fold - 5:50 pm, 6:20 pm

• Go through a set of stretch and folds at 5:50 and 6:20

Preshape - 9:00 pm

• Using a wet hand and bench knife preshape into a loose round.
• Let the dough rest, uncovered, for 30 minutes until its relaxed outward.

Shape - 9:30 pm

• Lightly flour and shape into boule.

Proof – 9:45 p.m. to 7:00 a.m. or 6:00 p.m. (the next day)

• Add to banneton, place in plastic bag and put in fridge overnight.

Bake – 7:00 a.m. (pre-heat oven at 6:00 a.m.)

• Preheat your oven with the rack at the bottom third to 450°F.
• Place your Dutch oven inside, open, with the lid and bottom side-by-side.
• Score the dough and load it into the Dutch oven; then, bake for 20 minutes covered.
• Remove the lid and finish baking for 30-35 minutes or until done. The internal temp should be around 205-210°F (96-99°C)
• Remove the loaf to a cooling rack for 2 hours before slicing.

WFH Timing

• 9:30pm the night before - mix LEVAIN (1)
• 7:30am - AUTOLYSE (2)
• 7:50am - MIX (3)
• 8:30am - Fold (4)
• 9:00am - Fold (4)
• 11:30am - PreShape (5)
• 12:00pm - Shape & Proof (6 & 7)
• 2:00pm - Bake (8)
• 3:00pm - Rest (9)