How to make Same-Day Sourdough Bread | Hryzn
@pretzelsabalone

How to make Same-Day Sourdough Bread

07/11/2020

THE INGREDIENTS YOU'll NEED:

LEVAIN (140g)

- 50g Mature Sourdough Starter

- 50g Flour (preferably blend of WW and AP)

- 50g Room Temperature Water

REMAINING DOUGH

- 600g Unbleached Bread Flour

- 70g Whole Wheat Flour

- 540g Room Temperature Water

- 14g Salt


RECOMMENDED BAKING SCHEDULE

8:00 AM – Mix levain

9:30 AM – Mix dough and autolyse (resting period)

9:55 AM – Add additional salt and water

10:25 AM – Perform first set of folds

10:50 AM – Perform second set of folds

11:15 AM – Perform third set of folds

11:40 AM – Perform fourth set of folds

12:05 PM – Perform fifth set of folds

12:30 PM – Divide dough and perform initial shaping

1:00 PM – Perform final shaping and transfer to bannetons for final rise

2:20 PM – Transfer bannetons to fridge

2:50 PM - Begin preheating oven w/ dutch oven

3:50 PM – Begin baking first loaf

4:30 PM – Begin baking second loaf


CC BY The Regular Chef


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