Sourdough Bread Aug 23 Written By Michael Leich PrintSourdough Yield 2Prep time40 MinCook time45 MinInactive time21 HourTotal time22 H & 25 MIngredientsLevain35g mature starter35g whole wheat flour35g unbleached all purpose flour70g lukewarm waterDough810g bread flour90g whole wheat flour580g water100g water18g kosher saltEquipmentDutch ovenBench scraperLarge bowlFood scaleBannetons or bowlsInstructionsStart by combining the levain ingredients in a container and stirring until well combined. Let sit in a warm area for 5 hours.With one hour remaining on the levain, combine bread flour, whole wheat flour and 580g lukewarm water together in a large bowl and let rest covered for the remaining hourOnce the hour has finished, take the levain out and combine with the dough using some of the water. Mix together to thoroughly combine the two and let rest for 20 minutes before adding kosher salt and remaining water. Mix and mix and mix until well combinedOnce combined, take dough out of bowl and do a couple minutes of slap and folds to create a smooth and well aerated dough. Place back in bowl and let sit for 15 minutesPerform 4 sets of stretch and folds with the first 2 separated by 15 minutes and the last 2 separated by 30 minutes. Once finished, let dough rest covered for 1.5-2.5 hours.Gently dump out of bowl and divide in half. Form in to light boules/ovals and let rest uncovered for 5 minutes before lightly flouring the tops and flipping over to form. Place formed dough in floured bannetons or bowls and let rest, covered airtight, in a fridge for at least 12 hours.Heat a dutch oven inside an oven set to 500°F for at least an hour before taking dough out of fridge and scoring the top. Carefully lower into dutch oven and cook for 20 minutes covered before uncovering and cooking for another 20 minutes at 450°F. Let cool completely on a wire rack before repeating.https://daddoingdinner.com/recipes/sourdough-bread Michael Leich
Sourdough Bread Aug 23 Written By Michael Leich PrintSourdough Yield 2Prep time40 MinCook time45 MinInactive time21 HourTotal time22 H & 25 MIngredientsLevain35g mature starter35g whole wheat flour35g unbleached all purpose flour70g lukewarm waterDough810g bread flour90g whole wheat flour580g water100g water18g kosher saltEquipmentDutch ovenBench scraperLarge bowlFood scaleBannetons or bowlsInstructionsStart by combining the levain ingredients in a container and stirring until well combined. Let sit in a warm area for 5 hours.With one hour remaining on the levain, combine bread flour, whole wheat flour and 580g lukewarm water together in a large bowl and let rest covered for the remaining hourOnce the hour has finished, take the levain out and combine with the dough using some of the water. Mix together to thoroughly combine the two and let rest for 20 minutes before adding kosher salt and remaining water. Mix and mix and mix until well combinedOnce combined, take dough out of bowl and do a couple minutes of slap and folds to create a smooth and well aerated dough. Place back in bowl and let sit for 15 minutesPerform 4 sets of stretch and folds with the first 2 separated by 15 minutes and the last 2 separated by 30 minutes. Once finished, let dough rest covered for 1.5-2.5 hours.Gently dump out of bowl and divide in half. Form in to light boules/ovals and let rest uncovered for 5 minutes before lightly flouring the tops and flipping over to form. Place formed dough in floured bannetons or bowls and let rest, covered airtight, in a fridge for at least 12 hours.Heat a dutch oven inside an oven set to 500°F for at least an hour before taking dough out of fridge and scoring the top. Carefully lower into dutch oven and cook for 20 minutes covered before uncovering and cooking for another 20 minutes at 450°F. Let cool completely on a wire rack before repeating.https://daddoingdinner.com/recipes/sourdough-bread Michael Leich
