Making sourdough bread is indeed a labor of love, but the chewy results are worth it.
bowl whisk together starter and water until combined.
(This is the autolayse.
Credit: Dera Burreson
The dough should not feel too wet or sticky.
It’s okay if dough is a bit shaggy.
You’ll be adding more water in the next step.)
Cover with a towel and let rest 30 minutes.
Sprinkle salt over dough; add water.
Mix the salt and water into dough by squeezing with hands until well mixed.
Cover and let rest in a warm place (about 75F) for 30 minutes.
(This starts bulk fermentation which will take 3 to 4 hours.)
Cover and return dough to a warm resting place.
Repeat this process twice after 45 minute intervals of rest.
Be gentle during the final stretch; fold gently to avoid knocking out any bubbles.
(The dough should be soft and elastic.)
Cover and let dough rest during the remainder of bulk fermentation.
Gently turn dough out onto a lightly floured surface.
Meanwhile, line two 2- to 2 1/2-qt.
bowls with floured towels or flour two proofing baskets.
Flip one dough round over.
With lightly floured hands, stretch the bottom of the dough up and over the middle.
Finally, stretch and fold the top down over the middle.
Flip over the entire bundle so the seam side is down.
Gently cup and rotate the dough by dragging the ball toward you.
Use the edge of your hand to tuck edges under your dough.
Gently place dough in prepared proofing basket.
(Use your bench scraper to assist in moving the dough.)
The seam side should be up.
Repeat with remaining dough.
(Alternately, refrigerate 12 hours.
If you refrigerate your dough it may not double in size and that’s okay.
Before baking, let chilled loaf stand at room temperature 45 to 60 minutes before baking.)
Dutch oven with lid on the lower rack of your oven.
Preheat oven to 475F.
Fold two 18x12-inch pieces of heavy foil into thirds lengthwise so the cut edges of the foil are inward.
Leave the second loaf in the proofing bowl until the first one is done baking.)
Place a cutting board or baking sheet on top of the foil.
Quickly invert the dough onto foil-lined cutting board.
Using the foil sling, carefully transfer the dough to the preheated pan and bake as directed.
Carefully lower into the preheated Dutch oven.
Cover with lid and bake 20 minutes.
Allow loaves to cool on wire rack at least 2 hours before slicing.
Using a rubber spatula, in a quart jar thoroughly mix whole wheat or rye flour and water.
Cover with a damp kitchen towel or loose-fitting lid and let stand at room temperature 24 hours.
Feed with 110 g each flour and the water.
Repeat this same process for Days 3 and 4.
Cover with a loose-fitting lid to prevent starter from drying out.
(If it doesn’t yet look or smell like this, continue with feedings until it does.)
At this point, switch to a blend of 50% bread flour and 50% whole wheat flour.
(Crust will soften upon storage.)
The flap of dough raises up during baking.
Otherwise, cover the jar of starter loosely with a lid and refrigerate 1 hour after feeding.
Feed starter once a week to maintain.
When ready to use, let stand at room temperature and continue with feedings twice a day.
The remainder becomes discard.
Storing discard
Store the starter discard in a separate jar in the refrigerator.
Let it come to room temperature before using in recipes that call for discard.
For best results, use within a week.
If liquid collects on the top of the discard, stir it in before using.
Notes on feeding and temperature
Cooler temperatures slow starter fermenting and result in a stronger acid profile.
Discard any liquid that may have separated, then continue with regular feedings.
This liquid (called hooch) is alcohol released during fermentation.
It doesn’t mean the starter has gone bad, it just needs to be fed.
The starter may darken over time.
It’s still safe to use.
However, discard if starter develops mold or any pink or orange discoloration.
If you like, switch to feeding the starter with 100% bread flour or 100% all-purpose flour.
However, using the whole wheat or rye flours will encourage more fermentation.
2,000 calories a day is used for general nutrition advice.
