A guide to making a loaf of sourdough, with around 77% hydration.

The process of making sourdough typically involves creating a starter, also known as a sourdough culture or mother dough.

Makes 1 loaf

In a bowl, feed your starter as usual, cover and set aside for 5-6 hours (The feeding I used was: 25 g starter, 25 g wholewheat flour, 25 g bread flour, 50 g water).
One hour before the starter is done, start by making the dough. In a bowl, mix the bread flour, wholewheat flour, salt, and water.
When the dough comes together cover and let it rest for 1 hour.
Mix 80 g of the starter* and dough together by slapping and folding for 2-4 minutes. Rest for 1 hour.
Perform 6 sets of stretch and folds, allowing the dough to rest in between.

Let your dough rest for 1.5 hours.
Dump the dough onto a floured surface and shape the ball dough into a batard.
Place into bannetons (or a bowl lined with a kitchen towel) dusted with wholemeal flour.
Refrigerate overnight.
Preheat the oven with a cast-iron cooker or pot at 450°F/230°C for 1 hour.
Place the dusted loaf into the hot pan, score the top, and cover.
Bake for 20 minutes.
Remove the cover and bake for an additional 25 - 30 minutes, or until the loaf is a deep brown color.
Remove the bread and allow it to cool on a wire rack.
*Note: If using my starter recipe, do not discard the starter after feeding, so you can continue feeding and using it for other loaves.

Keep 25 g of the starter and combine with 25 g of wholewheat flour, 25 g of bread flour, and 50 g of water.
Cover and set aside at room temperature and feed daily or in the fridge and feed weekly.

Sample Schedule

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