I've been trying to work out the best schedule for making sourdough baking fit into my schedule. So here's a recipe I came up with so far.
100g starter (I use rye)
400g flour
260g water
8g salt
1) Mix all ingredients after work, 1 hour fermentolyse, then 3 stretch and folds 20-30 minutes apart.
2) fridge rest
3) following morning remove from fridge, let bulk ferment on the bench.
4) after work dough had risen to 150% so I preshaped, let bench rest for 20 minutes, shaped and let proof for 2 hours in banneton on the bench.
5) fridge proof until next day after work
6) score and bake at 210C (about 410f) as my oven doesn't heat up more for 20 minutes in covered Dutch oven, then 20 minutes out of Dutch oven and then 10 minutes curing with door slightly open and oven off.
Note: this time of year my kitchen doesn't get warmer than 15-16C (around 60f).
by Etherealfilth
2 Comments
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You can mix all the ingredients together and start doing stretch and folds in 20 minutes. There’s no need to let it sit for an hour. That will compress the initial period of stretch and folds for you.