Note: I save 100g of starter after feeding it. I feed it 100g of all purpose flour,100g of water, and let it sit for three or four hours. I then add 150g of flour and water, let it sit for three or four hours, save 100g of the mixture for future use, and then use what's left (the discard) for a recipe or just throw it away.
While I do like making breads, I am not a bread nerd. I don't care about kneading techniques, the temperature and humidity of my kitchen, or even really the hydration of my dough. At the moment, I just want tasty bread that's not a huge pain to make. Learn the nitty-gritty stuff from Serious Eats, King Arther, or the book I learned a lot from.
While everything is really easy to do, making good tasting bread is a process spread over three days.
Day 1: Feed starter (I usually to this in the evening)
Day 2: Make Dough (Basically takes a whole day, but with a lot of down time)
Day 3: Bake Bread (Done in the morning)
Ingredients:
700g White Flour
100g Whole Wheat Flour 360g Sourdough Starter 21g Fine-Grain Sea Salt 4g Active Dry Yeast (½ packet)
Water
Directions:
Heat 520g of water to 90-95°F (32-35°C)
Autolyse - Combine flours and warm water in a medium mixing bowl, sprinkle yeast over the top, cover bowl with a towel, and then let sit for 20-30 minutes
Add starter and salt, stir/knead in
Over the next hour, fold/knead three or four more times
Bulk Fermentation - let set for four more hours in a greased bowl
Divide in two with a bench scrapper
Shape each into rounds
Place in a proofing basket or greased bowl
Proof - let sit in the fridge for 12 hours
Bake in a dutch oven with a lid at 450°F (230°C) for 25 minutes covered and then 15 minutes uncovered.
Again, because I don't try that hard I still get mixed results. Breads made 3 weeks apart. Top row: a typical, decent boule for me with pâté
Bottom: probably over proved (still tastes good, just short)
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