- 100-130 grams well-fed sourdough starter
- 325-350 grams water
- 500 grams of flour (can you various ratios of bread flour to whole wheat to etc)
- 15-20 grams oil (can use neutral oil (Avocado, vegetable) or could use olive oil)
- 15-20 grams of honey
- 10 grams fine sea salt
I’ve been making a weekly loaf for the past year or so. With this recipe, you definitely have some leeway on adjusting the types of flours along with some of the enrichments (oil and honey). It is also a fairly forgiving recipe I feel (or maybe I just do it regularly enough that I’ve grown accustomed to it). The above recipe makes 1 loaf (in a 8.5 inch x 4.5 inch loaf pan). This is also a no-knead recipe. The loaf can be made ahead of time and then stored to continue to ferment and develop in the fridge for 24-48 hours. Typically I will bake it ~24-36 hours after forming the loaf.
- Combine the water, well-fed starter, 500 grams of flour (my current combination is 350 grams bread flour, 50 grams of semolina flour and 100 grams of whole wheat flour), oil and honey in a mixing bowl. I use a spatula and stir and make sure everything is well incorporated together (about 2-4 minutes of mixing usually).
- Let sit (auto-lyse) for anywhere from 30-90 minutes covered.
- Slowly incorporate the salt – I usually add a little bit at a time and using a wet hand knead the salt until well incorporated.
- Cover and let rest 45-60 minutes
- Perform a stretch and fold (using a moist hand, grab dough at 12 o’clock position and pull upwards toward ceiling. Without allowing the dough to rip, pull it down towards 6 o’clock. Turn bowl 1/4 counter-clockwise and repeat above and continue until back to original position. Can continue to do this to tighten dough (another full rotation). Optional would to flip dough over at end (should have smooth ball). Cover
- Wait another 45-60 minutes (dependent on room temp)
- Repeat stretch and fold an additional 3 times (total of 4). Sometimes the dough will look mature and ready after 3 stretch and folds and that is fine as well.
- Dump dough out on well floured surface. Using bench scraper, gather the dough (bringing each corner to center) and then flip dough to have a nice ball. Cover with tea towel and let sit for 20 minutes.
- Stretch and flatten dough out into a large rectangle. Bring the left side of the dough and fold to the center line along the vertical axis. Then fold from the right edge to the center overlapping – envelope fold. Then grasp dough closest to you and roll it away from you creating a cylinder. Tuck the ends of the dough underneath to create a smooth surface for each end.
- Using a bench scrapper lift the dough into a well oiled loaf pan (in my case a 8.5 inch x 4.5 inch loaf pan)
- Place this in a bag (can also add some oil to top of dough and cover with saran wrap) and let rise for ~1.5 hours (depending on temperature in kitchen).
- Place in refrigerator (~12-48 hours).
- Turn oven on to 400 F. Place pan with water in lower rack of oven
- Remove dough from fridge. Sprinkle flour on top of bread and smooth. Using sharp knife, score the bread.
- Bake for 20 minutes at 400F
- Remove the water container (be careful not to splash hot water onto glass of oven door as it may crack – I use a tea towel to cover the glass while removing the water container).
- Bake additional 30-35 minutes until golden brown (bread temp ~200 F). I usually just bake an additional 33 or 34 minutes as it seems to work for my oven.
- Turn bread out on cooling rack and let cool fully before slicing.