My Sourdough Routine
Process
Based on Tartine Country Bread
Thursday eve
- take starter out of fridge and freshen, leave out overnight
Friday AM
- leaven - 50g starter, 75g flour, 75g warm water - into oven on proof
- autolyze - combine flour and water and let rest
- if mostly wheat, same time as leaven
- if white then little before lunch
Friday lunch
- add leaven and salt, give it all a good mix, back in oven for proofing
Friday afternoon
- stop working once in a while and check on things, few stretches every 30-60 min
Friday eve
- turn dough out onto wet counter, split, form using bench or bowl knife until holds a good shape, usually 10-12 turns
- dust with flour and cover with towel, wait 30 <- this should be the only time you add more flour (i think)
- prep banneton or bowl - put in a clean towel, generously dust with rice flour
- for each loaf flip & folds, into banneton folds up, little rice flour on top so it doesn’t stick
- fold over towels, into fridge
Sunday AM
- preheat oven to 500 with whatever you’re cooking in
- when up to temp
- take pan out of the oven
- take bread out of the fridge
- carefully turn the loaf into the pan
- make your mark on it
- put it all back in the oven
- cover
- turn heat to 450
- 20 min covered @450F
- 25 (ish) min uncovered @ 450F
- profit
Stuff
