This recipe was developed because, as a student, I have no time to tend to sourdough during the day. In the case you have a day job (or attend school), this is a sourdough recipe which does not require folding. Instead, the gluten network is formed with a quick knead before a long bulk fermentation. This is a straightforward sourdough loaf with very few bells and whistles; that said, feel free to make it your own by switching up the flours or adding about a cup of mix-ins, such as nuts, seeds, dried foods, or chocolate (do not add fresh fruit or wet mix-ins).
Makes 2 medium boules
Ingredients
85g mature sourdough starter
750g water
200g whole wheat or other flour (I prefer a blend of 50g spelt, 50g rye, 50g whole wheat)
800g bread flour
50g water
12g Diamond Crystal kosher salt
1 cup mix-ins (Optional)
White flour, for dusting
In a large bowl, whisk together the starter and 750g water. Add 200g whole wheat flour and whisk until homogenous. Switch to a wooden spoon and add the bread flour. Mix with spoon until the dough forms a shaggy mass, then switch to mixing with your hands. When no dry flour remains in the dough, cover with a dish towel or plastic wrap and let rest at room temperature for 30 minutes.
In a small bowl or cup, whisk together 50g water and the kosher salt. Pour the mixture over the dough. Using your fingers, break the dough apart and begin folding it over itself. The water will eventually incorporate into the dough, so just keep kneading. Knead the dough in the bowl by folding one half over the other half, turning the dough 90 degrees, and repeating the folding. Knead for 10 minutes, until the dough has developed a moderate amount of gluten (the dough may not pass the windowpane test, but it will certainly come close). If using mix-ins, add them towards the end of kneading and fold the dough continuously until they are evenly distributed. Cover the dough and let ferment at room temperature for 10-12 hours, or until about doubled in size.
Using a bowl scraper or a rubber spatula, turn the dough onto an unfloured countertop. Sprinkle the top of the dough with white flour, and using a bench scraper, roughly cut the dough in two. Working one at a time, form the two pieces of dough into taught balls by pushing the edges of the dough under the loaf with your hands and a bench scraper. If the dough sticks to your hands, dust the loaf with more flour. By the end of shaping, you should be able to momentarily touch the top of the dough without it sticking to your finger. Cover the dough balls with a dish towel and let rest for 30 minutes. While the dough is resting, line two bannetons or colanders with clean dish towels and sprinkle generously with flour.
One at a time, flip a dough ball over onto the counter. Fold the bottom third of the loaf over the top, and tug at the left and right sides of the dough to pinch the loaf together. Fold the top half over the rest of the loaf and flip the bread once again so the seam side is on the counter. Repeat with the remaining loaf. Place each loaf seam side up in the bannetons, cover with dish towels, and refrigerate for 12-16 hours.
At least 45 minutes before ready to bake, place a large dutch oven or cast iron combination cooker in the oven and heat to 500°F. When ready to bake, remove one sourdough loaf from the fridge. Flip the loaf onto a piece of parchment paper, and using a bread lame or a very sharp knife, make a ¾ inch deep cut at a 20°-30° angle across the top of the dough. Optionally, make a small decorative pattern by gently scoring the dough (cuts should be very shallow). Remove the dutch oven from the oven, uncover, gently place the loaf in the dutch oven, and return to the oven. Reduce oven temperature to 475°F and bake for 20 minutes. Remove the top of the dutch oven and bake for another 15-20 minutes, until the loaf is dark-golden brown and blistered. Remove the dutch oven from the oven, place the bread on a wire rack to cool, then return the dutch oven and lid to the oven and return oven heat to 500°F. Heat for another 20 minutes, then repeat baking steps with other loaf. Let loaves cool completely before slicing.
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