The objectives of the recipe are

• Make no waste, throwing flour in the bin is really a shame
• Minimise labour, the bread is doing this thing. You just need to wait.
• Add flexibility. the double fridge rise means we don’t have to clock things. Your fridge temperature is more reliable than your kitchen’s. You can be an hour late on schedule there are no consequences unlike with dough leavened on the counter.

Waking up your Sourdough Starter

Day 1 – Morning ☀️

Take the starter out of the fridge. It is stored in an almost empty glass container.

• Add 25 g of room temperature, non-chlorinated water to it
• Add 25 g flour (one teaspoon of rye flour and the rest in classic white flour)

Well mixed so that it is well homogeneous and scrape the edges to be able to see the level through the container glass and put the elastic the mark the current level.

The starter remains on the counter. covered

⋆ 4 hours later ⋆ 

the height should have almost doubled. If not, you can wait a little longer.

it does not need to have exactly doubled but you must be sure that the starter is active. The measurement after the second feeding is more important.

• Add 52 g of room temperature, non-chlorinated water.
• Add 52 g flour (one teaspoon of rye flour and the rest in classic white flour)

Same as before, mix well, scrape edges and put the elastic

The goal is to get roughly 150g of starter. There is a little more as a precaution.

⋆ 4 hours later ⋆ 

The height should have almost doubled. if not you can wait a little bit longer.

Then it’s ready to use in the bread recipe. In the following recipe, the idea is to use the whole starter and leave only the scraps on the edges of the pot.

This double-feed helps revive the starter that is completely dormant in the fridge. You can try to do only one with a powerful starter, with no guarantee.

The best is, of course, to work from home. It’s also possible to bring your starter with you to feed it at the right time but prepare to be seen as a weirdo 😅

Sourdough Bread Recipe

Day 1 – end of the day 🌇

« Autolyse »

This step’s goal is to bind flour and water. It will make the next steps easier and faster.

Mix well by hand or using a spatula or a pastry robot

• 500 g of white flour
• 300 g of room temperature, non-chlorinated water

⋆  wait at least 20-30min ⋆ 

Now the binding happened and the dought will be so much easier to work with.

You can wait longer without any problems.  The outer surface must not dry out too much though.

« Main mixing »

 add 

• 8 g of salt

• 150 g Sourdough stater from before (50% hydration)

It is advised not to put the two elements next to each other because the salt kills the starter.

Mix to reach a homogeneous dough

« Bassinage »

• add between 50 and 75 g of water

Some bakers add water in several batched, I usually don’t have the patience.

The more water you add, the more difficult it may be to work the dough in the following steps. If this is your first time, you might want to skip the Bassinage entirely. Adding more water generally results in a better crumb.

Mix again to come back to a homogeneous dough

« First rise » or « bulk fermentation » sometimes called « pointage »

Cover and put it in the fridge

⋆ 30 min later ⋆

do a fold

⋆ 30 min later ⋆

do a fold

⋆ 30 min later ⋆

do a fold and leave overnight in the fridge

« Shaping »

Day 2 – Morning ☀️

The next morning shape the loaf and put it in a banneton back in the fridge covered.

« Second rise » or « Proofing »

leave in the fridge the full day.

Day 3 – end of the day 🌇

Preheat your oven with your dutch oven inside at 270°C

« Scoring »

Score it

« Baking »

Bake at 225°C during 67 min split into two phases

30min with the lid on

37min without the lid