This is one dough that can be used for a variety of styles of bread. It is one dough recipe to do it all. The recipe for a 400g loaf of bread/batch of dough would look like this:
400g Bread Flour 100%
300g Water 75%
80g Starter 20%
8g Salt (2%)
Make this dough and then jump into any of these shapes. Each video picks up where this one leaves off:
Sourdough Sandwich Bread • Sourdough Sandwich Bre...
Sourdough Oval/Batard (pt1) • Sourdough Oval/Batard ...
Sourdough Oval/Batard (pt2) • Sourdough Oval (pt 2):...
Sourdough Pizza Playlist • Pizza
Sourdough Round (pt 1) • Sourdough Round (pt 1)...
Sourdough Round (pt 2) • Sourdough Round (pt 2)...
If you don't have a Sourdough Starter check out this playlist
• Sourdough Starter
The Starter and the Water can vary. In general water can vary from 60% to 85%. Of course you could go as high as 90-110%, but that will be a very slack dough that takes some skill to work with. Ciabatta is a higher hydration dough that lands in that range. For now stay within the 60-75% hydration range. Dough in this range will be drier and easy to handle as you are developing the skill of stretching the dough, and shaping it. I think 75% hydration is a good middle ground percentage.
Starter can vary too. 15%-20% Starter is a good place to be. In most of my bread baking the Starter is a standard 20%. 20% is a good percentage that gets your dough moving at a steady pace. If you wanted to slow down the fermentation of your dough you could adjust the percentage of Starter down to 15%.
The Bread Flour is 100%. So, if you decide you want to make a couple smaller size loaves, it is easy to scale down. I like 350g batches to make Batard/Ovals as gifts. They are also a good size for two people. If you are making a 350g batch of dough you would apply the percentages like this:
350g (100%) Bread Flour
263g (75%) Water
70g (20%) Starter
7g (2%) Salt
Standard Percentages for Sourdough Breads:
All of your ingredients will be a percentage of your flour.
Flour 100%.
Water 65-80% of the flour.
Salt 2% of the flour.
Starter 15-20% of the flour.
This is my general timeline for a Sourdough Oval or Round
Day 1
9:00pm Feed your Starter.
Day 2
7:00am Your Starter doubled or tripled overnight. Mix the dough.
7:45am Add the salt. First Stretch/Fold then rest the dough for 30-45 minutes.
8:15-8:30 Second Stretch/Fold then rest the dough for 30-45 minutes.
9:00-9:10am Third Stretch/Fold then rest the dough for 30-45 minutes.
9:45-10:00am Fourth (Final) Stretch/Fold and now bulk fermentation begins. It is a 4-6 hour process depending on your environment.
2:00-4:00pm Bulk Fermentation ends. It is 4-6 hours later, or more, depending on your environment. The dough should have doubled. It is time for shaping.
4:00pm Shape Dough and place in a cloth-lined oval banneton. Cover and place in the refrigerator to cold proof for a minimum of 8 hours and a maximum of 48 hours. I like 18-36 hours.
Day 3 or 4 (8-48 hours later.)
Preheat your cast iron pot and lid at 450 degrees for 15 minutes. Place a circle of parchment paper on top of the banneton. Invert the banneton to transfer the dough into the center of the paper circle. Lift the circle of paper with the dough on it and place it in the cast iron pot. Cover it with the lid. Bake at 450 for 45 minutes. After 45 minutes, uncover and place the “naked” loaf in the oven to finish coloring to your preference. Cool on a wire rack for 2 hours before cutting into it. This timeline can be adjusted to fit your schedule.
Here are some equipment links:
Rechargable Digital Scale www.amazon.com/Etekcity-Lumin...
Silicon Bowl Lid 12.5”
www.amazon.com/dp/B00PT2KJFU/...
Stainless Steel Mixing Bowl 5qt is a good size, but it needs tall sides for the dough to properly ferment during bulk fermentation. www.amazon.com/Tovolo-Stainle...
Bowl Scraper
Amazon.com: Ateco Scraper, Pack of 2, White
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