Tag: sourdough bread

This recipe is designed for everyday life. It is perfect for anyone that has a busy schedule and can’t be bothered with timings for folds or be locked into a routine because that’s what the other recipes say. This will be a quick guide on what I do to make great bread and the steps I follow.

Let’s get started. I use my full sourdough discard for whatever I make that day. In this case, I’ll use all 220 grams of my discard for one loaf of bread. This may seem like overkill for extra yeast but we will need it with the fermentation style demonstrated in this recipe. With the discard, I empty it into a 2qt round Cambro tub like the one here. I found this size is perfect for a single loaf of bread. I then add 300 grams of filtered water at around 70F (21C) to the tub. I stir this to combine. Once it is mostly incorporated, I’ll add in 5 grams of sugar and 8 grams of salt. Stir to combine. Then I’ll add in 400 grams of flour. I like to use a blend of unbleached flours and the ratio are up to you. My common blend is 1/3rd All-Purpose, 1/3rd Bread, and 1/3rd Whole Wheat. I really prefer the King Arthur flour as it is super consistent and makes good bread and other baked goods. I stir this to combine but only until it looks like all the flour is wet. I will then throw the lid on the container, clean up my dishes, label the tub with what’s in it and then wait 1 to 3 hours to let everything hydrate. After that, I’ll give it a good folding. I run my wooden scrapper around the edge of the tub to loosen everything up. Then I will scoop the bottom of the top and stretch it over the top of the dough. I turn the bucket slightly and then repeat. I do this 10 to 20 times depending on how the dough is looking. After this, I put the lid back on, and throw in into the fridge. I let it rest in the fridge overnight or over 6 hours. I then do the same stretch and folds as before for the same amount. I put the lid back on and into the fridge it goes. I’ll repeat this process, doing folds whenever I have a moment or sometimes I’ll let it sit. I’ve had loafs sit in the fridge like this for over a week and they still turn out great. Just giving them folds at least every other day so they don’t overfill the container. Once I’m ready to bake it, I pull the loaf out a few hours before hand to let it warm up and shape it. To shape, I pull the dough out of the container by hand and then stretch and pull into a ball. Continuously pulling the top into the bottom. I can normally do this without the dough ever leaving my hands. I’ll then place the dough either on a bread sling and parchment paper to do one last mini rise. I get my oven turned on to 425F (220C) and place my dutch oven into the oven to preheat. Once everything is warmed up, I place my dough into the dutch oven and put the lid on. I bake it with the lid on for 30 to 40 mins and then bake it without the lid for another 20 to 25 mins to brown up the top. I let it cool on a wire rack. Now we have fresh baked bread.

My Bread Theory

Let’s get into the theory on why I chose to do the things I do in this method starting at the top.

• I use all of my discard because it makes it easy. I don’t have to find a home for the rest of it as 50 grams could easily make a loaf of bread. Additionally, the extra yeast is nice because we are stressing it a ton by letting it rise for so long.
• I use filtered water to help reduce containments form tap water which can reduce growth in the dough.
• I have the water colder than usual(90F or 32C) because the loaf will be entering the fridge long before the heated water will cause the yeast to activate quickly. No one likes a hot bath and then taking a cold shower so I’m guessing the yeast don’t either.
• I use a little bit of sugar as extra food for the yeast and I think it provides a nice little flavor boost in the bread. I personally think it softens interior of the bread as well.
• I like to use a blend of flours because then you can get the benefits of each type. Bread flour for the extra gluten development and protein, whole wheat flour for the extra nutrients and better color, and all purpose for reduced cost.
• I let the dough rest and rise on the counter before placing it into the fridge because this way the autolyzing of the dough can begin. Once this happens, it is significantly easier to mix and fold the dough.
• I let the bread rest in the fridge for so long because it is convenient. I don’t really have to think about it and it doesn’t effect the product. To just stretch and fold it when I think of it works great and the autolyzing¹ of the dough goes a long way.
• I found that it was easier for me to have the bread sit in the fridge for a few extra days so that I could make the loaf at a convenient time and then bake it a few days later at a convenient time. This process change was just about removing the stress from tight time schedules of normal baked breads.
• Leaving the loaf out for a short time before baking increases the rise in the bread and makes a fluffier loaf.
• Having the dutch oven warm up in the oven lets it increase in heat and can steam the bread much better than using a cold dutch oven.
• Sourdough does not need to be a science. Mess around and be ready to make mistakes. That is the best way to learn.

The Recipe

Additional Resources

• The greatest bread book of all time.
• A great video about the effects of autolyzing bread.