9-5 Sourdough Bread Recipe! (Work Week Bread)

A Recipe That Works Around Your Schedule!

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Recipe:

100 grams Active Starter
315 grams Warm Water
385 grams Strong Bread Flour
50 grams Whole Wheat Flour
10 grams Salt


75% Hydration

Fed Starter Morning of and kept in cool place.

8 Hours Later starter is roughly tripled in size.

Mixed Water/Salt/Starter well then added in flour until shaggy.

Covered for 30 and performed stretch and folds until some strength/cohesion is achieved.

Cover and perform 3 Sets of Coil Folds each spaced 30 minutes apart. Being more gentle with each round.

Proofed for 2.5 hours then fridged. 1 more hour in morning at room temp. Removed from container and preshaped and then performed final shaping after 20 minute bench rest into floured Bannetons.

Fridged 8 hours (while I was at work)

Removed then proofed for an additional 2 hours until passing the poke test and nice and puffy.

Preheated oven to 450 for 30 minutes with Dutch Oven inside.

Scored then placed into covered DO for 20 minutes at 450. Removed lid and cooked additional 20 minutes uncovered.