Bread Number 1

Naming posts about sourdough bread seems quite futile because recipes are constantly changing, adjusting from time to time, and each time it’s already a slightly different bread. Therefore, nothing but numbering comes to mind for now.

Following the wisdom of experienced bakers, I recommend—and I try this myself—to make changes to the recipe one at a time. It’s easier to track what affects what this way. Sometimes an extra 10g of water can change everything. If you also change the type of flour, fermentation time, or something else at the same time, it will be very hard to pinpoint what exactly influenced the result.

Recipe

• 240g strong bread flour (I used Manitoba)
• 80g all-purpose flour
• 80g whole wheat flour
• 300g water (280g for autolyse, 20g later)
• 80g starter
• 8g salt
• 8g honey

• Mix 280g of water and all the flour until all the flour is hydrated. Cover to prevent drying out and leave for autolyse for two hours.
• After two hours, add the starter, rest for 20 minutes.
• Add honey, salt, and the remaining 20g of water.
• Knead using the Slap&Fold method, rest for 15 minutes.

• Perform a Stretch&Fold, rest for 30 minutes.
• Do four series of Coil Folds with intervals of 30, 45, and 60 minutes.
• After the fourth series, let the dough rest for 2 hours and 15 minutes to allow the gluten to relax and prepare the dough for shaping.
• Pre-shape, rest for 30 minutes.
• Final shaping.
• Place the dough in a proofing basket and refrigerate for 12 hours.

• After 12 hours, take the dough out of the refrigerator and immediately score it.

• Bake with steam for 18 minutes at 250°C (482°F).

• Reduce the temperature to 220°C (428°F), remove the steam, and bake for another 18 minutes.